If you’re on the lookout for a delightful twist on your classic cookie repertoire, the Zucchini Oat Chocolate Chip Cookies Recipe is a total game-changer. This recipe brings together the wholesome chewiness of oats, the subtle nutrition and moisture of zucchini, and the indulgent burst of melty chocolate chips, creating a cookie that’s soft, slightly spiced, and utterly addictive. These cookies are perfect for anyone who loves a treat that feels both comforting and a little bit adventurous, with each bite offering a balance of textures and flavors you’ll want to make again and again.
Ingredients You’ll Need
Creating these cookies is wonderfully straightforward, and the ingredients are all pantry-friendly staples that come together to give you the perfect harmony of moistness, sweetness, and just a hint of spice. Each one plays a crucial role in bringing the Zucchini Oat Chocolate Chip Cookies Recipe to life — from the shredded zucchini lending natural moisture to the cinnamon warming every bite.
- 1 cup finely shredded zucchini (excess moisture squeezed out): Adds a gentle moisture and subtle veggie goodness without overpowering the cookie.
- 1 cup old-fashioned rolled oats: Provides hearty texture and wholesome fiber that makes these cookies somewhat hearty and satisfying.
- 3/4 cup all-purpose flour: The base that holds everything together with a lovely soft crumb.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly and stay tender.
- 1/2 teaspoon cinnamon: Adds warmth and a mild spice flavor that pairs beautifully with chocolate.
- 1/4 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 1/4 cup unsalted butter (softened): Brings rich flavor and tender texture.
- 1/4 cup coconut oil (or more butter): Adds moisture and a subtle tropical nuance, making the cookie extra soft.
- 1/3 cup brown sugar: Gives a deep caramel sweetness and helps with chewiness.
- 1/4 cup granulated sugar: Balances sweetness and helps cookies develop that pretty golden edge.
- 1 large egg: Binds the dough and adds richness.
- 1 teaspoon vanilla extract: Infuses every bite with aromatic sweetness.
- 3/4 cup semi-sweet chocolate chips: The star of the show, offering gooey pockets of chocolate throughout.
- 1/2 cup chopped walnuts or pecans (optional): For crunchy texture and a nutty flavor contrast that’s totally optional but highly recommended.
How to Make Zucchini Oat Chocolate Chip Cookies Recipe
Step 1: Prep and Mix Dry Ingredients
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure your cookies don’t stick. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. This dry mix will bring a wonderful texture and aroma to your cookies and make sure that the flavors and leavening agents are evenly distributed.
Step 2: Cream the Fats and Sugars
In a large bowl, use a hand or stand mixer to cream together the softened butter, coconut oil, brown sugar, and granulated sugar until the mixture is light, fluffy, and creamy. This step is where the magic happens to create a tender, soft cookie with just the right mouthfeel.
Step 3: Add Egg, Vanilla, and Zucchini
Beat in the egg and vanilla extract until everything is well combined. Then stir in the finely shredded zucchini that’s been squeezed dry — this is the secret to keeping your cookies moist without sogginess. The zucchini melds into the dough and disappears, leaving only a delicate texture behind.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry oat and flour mixture to the wet ingredients, stirring gently until a soft dough forms. Be careful not to overmix, as you want the cookies tender, not tough. Once the dough looks cohesive and soft, it’s time to fold in those irresistible semi-sweet chocolate chips and, if you’re using them, the crunchy nuts.
Step 5: Bake to Golden Perfection
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes until the edges turn a lovely golden shade and the centers are just set but still soft. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack — this helps them firm up just right without losing their chewiness.
How to Serve Zucchini Oat Chocolate Chip Cookies Recipe
Garnishes
For a little extra flair, sprinkle a pinch of flaky sea salt right after baking to amplify the chocolate’s richness. A light dusting of cinnamon sugar over the top before baking also adds a fantastic sweet-spicy note and an irresistible sparkle.
Side Dishes
These cookies are perfect served with a cold glass of milk or a steaming cup of coffee or tea. For a wholesome breakfast option or afternoon snack, enjoy them alongside fresh fruit or yogurt for a delightful balance of flavors and textures.
Creative Ways to Present
Want to elevate your cookie platter? Arrange the Zucchini Oat Chocolate Chip Cookies Recipe with a drizzle of melted chocolate, a scattering of chopped nuts, or even sandwich two cookies with a layer of nut butter or cream cheese frosting for a decadent treat that will impress all your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy, just as they should be. You can also layer them between sheets of parchment paper to prevent sticking.
Freezing
If you want to keep these delicious cookies on hand longer, freezing is a breeze. Place baked cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep beautifully for up to 3 months.
Reheating
To enjoy the cookies after freezing, simply thaw at room temperature or warm them in a preheated oven at 300°F (150°C) for about 5 minutes to revive that fresh-baked softness and melty chocolate goodness.
FAQs
Can I use zucchini without squeezing out the moisture?
It’s very important to squeeze out as much moisture as you can from the shredded zucchini because excess water can make the cookie dough too wet and cause the cookies to spread too much or become soggy. Use a clean kitchen towel or cheesecloth for best results.
Can I substitute the all-purpose flour with a gluten-free alternative?
Yes, you can use a gluten-free flour blend that measures cup-for-cup like all-purpose flour. However, texture might slightly vary, and adding a binder like xanthan gum may help keep the cookies together.
What if I don’t have coconut oil? Can I use only butter?
Absolutely! You can replace the coconut oil with the same amount of softened butter. It will produce a rich, tender cookie with a slightly different flavor profile but just as delicious.
Are these cookies suitable for vegans?
This recipe includes butter, egg, and dairy-based chocolate chips, so it’s not vegan as written. However, you can substitute vegan butter or coconut oil and use a flax egg or commercial egg replacer along with dairy-free chocolate chips to make a vegan-friendly batch.
How do I make the cookies more health-conscious?
You can swap half of the all-purpose flour with whole wheat flour for added fiber, reduce the sugar slightly, or skip the nuts if you prefer. The zucchini already helps add moisture and nutrients, keeping the cookies on the healthier side without sacrificing taste.
Final Thoughts
The Zucchini Oat Chocolate Chip Cookies Recipe is a wonderful way to enjoy a classic comfort treat with a nutritious and surprisingly delicious twist. Whether you’re sneaking in veggies for the kids or just craving a cookie that’s a little softer and more wholesome, this recipe hits every mark. I hope you give it a try soon and love the blend of flavors and textures as much as I do!
Print
Zucchini Oat Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and chewy Zucchini Oat Chocolate Chip Cookies that combine the wholesome goodness of shredded zucchini and oats with sweet chocolate chips and a hint of cinnamon. Perfect as a healthy dessert or snack, these cookies are packed with flavor and moisture, making them a delicious treat that balances indulgence and nutrition.
Ingredients
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup finely shredded zucchini (excess moisture squeezed out)
- 1/4 cup unsalted butter (softened)
- 1/4 cup coconut oil (or more butter)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Combine dry ingredients: In a medium bowl, whisk together oats, all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of the leavening and spices.
- Cream wet ingredients: In a large bowl, cream the softened butter, coconut oil, brown sugar, and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie.
- Add egg and vanilla: Beat in the large egg and vanilla extract to the creamed mixture, incorporating air and flavor.
- Incorporate zucchini: Stir in the finely shredded zucchini, making sure it distributes evenly throughout the batter, adding moisture and a subtle veggie boost.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms without overmixing to keep cookies tender.
- Fold in add-ins: Carefully fold in the semi-sweet chocolate chips and optional nuts, ensuring they are evenly dispersed.
- Scoop dough: Using a tablespoon, scoop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and promoting proper texture.
Notes
- These cookies have a soft and chewy texture with a subtle spice and moisture from the zucchini.
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- Freeze the cookies for longer storage; thaw before serving.
