Description
These Zucchini Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with wholesome ingredients like shredded zucchini and whole rolled oats. Perfectly balanced with cinnamon and sweetened with both brown and granulated sugars, plus a hint of maple syrup, these cookies offer a deliciously moist texture with a subtle veggie twist. Great for a healthier dessert option that doesn’t sacrifice flavor.
Ingredients
Units
Scale
Vegetables
- 1 cup (130g) shredded zucchini (lightly blotted)
Dry Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon pure maple syrup
- 1 and 1/2 teaspoons pure vanilla extract
Add-Ins
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture. Aim for about 1 cup (130g) of lightly blotted zucchini. Set aside until step 4; you can also cover and refrigerate it for up to 1 day if prepared in advance.
- Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon until combined. Set this dry mix aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter along with the brown and granulated sugars on medium speed until the mixture is creamy, about 2 minutes. Then add the egg and mix on high speed until combined, around 1 minute. Scrape down the bowl as needed to ensure even mixing.
- Add Flavorings and Zucchini: Mix in the pure maple syrup and vanilla extract on high until fully incorporated. Then add the dry ingredient mixture and the shredded zucchini to the wet ingredients. Mix on low speed until just combined. Keep the mixer running on low and beat in the chocolate chips.
- Chill Dough: Cover the cookie dough and refrigerate for at least 2 hours and up to 4 days. If chilling more than a few hours, allow the dough to sit at room temperature for about 30 minutes before rolling, as it will be quite firm straight from the fridge.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Form and Bake Cookies: Scoop or roll about 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 13–14 minutes until edges are lightly browned; for crispier edges, bake up to 15 minutes. The centers will appear very soft upon removal.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. While still warm, optionally press a few extra chocolate chips on top for an attractive finish. Cookies will be soft fresh from the oven and become chewier as they cool.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week. Dough and baked cookies can be frozen for up to 3 months.
Notes
- Baked cookies freeze very well for up to three months.
- Unbaked cookie dough balls can also be frozen up to three months; bake frozen dough balls for an extra minute without thawing.
- You can peel the zucchini before shredding if preferred, but it is not necessary.
- Use old-fashioned whole rolled oats for the best chewy texture; avoid quick or instant oats.
- Maple syrup helps the cookies spread and crisp the edges; it can be substituted with honey or molasses or omitted, though its inclusion is recommended.
- Special tools that make this recipe easier include a box grater, electric mixer, medium cookie scoop, and silicone baking mats or parchment paper.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 115 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
