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
Scale
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.
