Description
Soft and chewy zucchini oatmeal chocolate chip cookies with hearty oats, cinnamon, and rich chocolate chips. A delicious way to use fresh zucchini.
Ingredients
Scale
- 1 cup shredded zucchini, lightly blotted
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Blot shredded zucchini lightly and set aside
- Whisk oats, flour, baking soda, salt, and cinnamon
- Beat butter and sugars until creamy
- Mix in egg, maple syrup, and vanilla
- Add dry ingredients and zucchini
- Fold in chocolate chips
- Cover and chill dough for 2 hours
- Preheat oven to 350°F
- Scoop dough onto lined baking sheets
- Bake for 13 to 14 minutes
- Cool on baking sheet for 5 minutes
- Transfer to wire rack and cool completely
Notes
- Do not squeeze all moisture from zucchini
- Chill dough for best texture
- Freeze baked cookies up to 3 months
- Bake frozen dough with 1 extra minute
- Prep Time: 135 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 18