Description
These Zucchini Oat Chocolate Chip Cookies are a delicious and moist treat that combines the wholesome goodness of oats and zucchini with the sweet indulgence of semi-sweet chocolate chips. Perfectly spiced with cinnamon and nutmeg, these cookies are a delightful way to sneak some veggies into your dessert. Soft and chewy with a hint of crunch from the oats, they make a wonderful snack or dessert option for the whole family.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, excess water squeezed out)
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, quick oats, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed light-brown sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully incorporated and smooth.
- Combine wet and dry ingredients: Gradually add the dry flour and oat mixture to the wet ingredients, stirring gently until everything is just combined. Avoid overmixing to keep cookies tender.
- Fold in zucchini and chocolate chips: Carefully fold in the shredded zucchini (with excess water squeezed out) and the semi-sweet chocolate chips, ensuring even distribution.
- Portion the dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden brown and the centers look set.
- Cool the cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps maintain their chewy texture.
Notes
- Make sure to squeeze out excess water from the shredded zucchini to prevent soggy cookies.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that measures cup for cup.
- Storing cookies in an airtight container will keep them fresh for up to 5 days at room temperature.
- Adding chopped nuts like walnuts or pecans can add a nice crunch if desired.
- If you prefer a less sweet cookie, reduce the granulated and brown sugars by 1/4 cup each.
