Description
Delightfully soft and healthy zucchini oat chocolate chip cookies combining the goodness of freshly grated zucchini and wholesome oats with the sweet touch of chocolate chips. These cookies offer a perfect balance of moisture, texture, and flavors, making them a wholesome dessert choice for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup finely grated zucchini (moisture lightly squeezed out)
- 1/3 cup coconut oil or unsalted butter (melted)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, ground cinnamon, and salt until fully combined and evenly distributed.
- Combine Wet Ingredients: In a large bowl, stir the melted coconut oil or butter together with the brown sugar until the mixture is smooth and well blended. Then add the egg and vanilla extract, mixing thoroughly.
- Add Zucchini: Fold the grated zucchini into the wet mixture, ensuring even incorporation to maintain moisture and texture in the dough.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until a cohesive dough forms without overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Shape Cookies: Using a tablespoon, scoop dough portions onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps set the texture.
Notes
- For softer cookies, be careful not to overbake.
- You can substitute whole wheat flour for half of the all-purpose flour to add a heartier texture.
- If your zucchini is very wet, pat it lightly with a paper towel to avoid excess moisture that may affect cookie texture.
