Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini Oatmeal Chocolate Chip Cookies featured image

Zucchini Oatmeal Chocolate Chip Cookies


Description

Chewy & moist zucchini oatmeal chocolate chip cookies boast a deliciously crispy exterior, fresh zucchini for added moistness, and melty chocolate chips!


Ingredients

Scale

Dry Ingredients

  • 1 ¼ cups ap flour or oat flour
  • 1 cup old-fashioned, rolled oats
  • 1 teaspoon baking powder
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 5 tablespoons melted butter, vegan butter or coconut oil
  • ¼ cup coconut sugar
  • 3 tablespoons pure maple syrup
  • 1 flax egg (1 tablespoon ground flaxseed and 3 tablespoons water, whisked together, set for 10 mins)
  • 1 teaspoon pure vanilla extract

Fold-in Ingredients

  • ½ cup grated zucchini
  • ½ cup chocolate chips

Optional Topping

  • 12 tablespoons chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. In a large bowl, whisk together all wet ingredients.
  4. Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Switch to folding with a spatula when needed.
  5. Add zucchini to the dough. Using a rubber spatula, stir and fold zucchini into the dough, until well incorporated. Fold in chocolate chips.
  6. Spread cookie dough into a flat, even layer in the bowl. Cover bowl with foil or lid, then freeze for about 35 minutes, or until somewhat firm.
  7. Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Press chocolate chips evenly over the tops of each cookies. Using a fork, flatten each cookie to desired thickness—mine was about 1/3” thick.
  8. Bake for 10-14 minutes. Mine took 12 minutes.
  9. Move baking sheet onto a cooling rack to set cookies for about 5 minutes. Then, using a heatproof spatula, lift and transfer cookies directly onto a cooling rack. Cool cookies for 15 minutes. Enjoy!

Notes

Store cookies for 2-4 days in an airtight container. The cookies will last the longer end if stored in the refrigerator.

To make vegan: use vegan butter or coconut oil and vegan chocolate chips.

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snacks
  • Method: Bake
  • Cuisine: American