Description
Deliciously soft and chewy Zucchini Oat Chocolate Chip Cookies combine wholesome oats and finely shredded zucchini for a moist texture, enhanced with warm cinnamon and sweet semi-sweet chocolate chips. These cookies offer a delightful twist on classic chocolate chip treats, perfect for a healthy snack or dessert with a hint of spice and nutty crunch from optional walnuts or pecans.
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 Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices.
- Cream Butter, Oil, and Sugars: In a large bowl, cream the softened unsalted butter, coconut oil, brown sugar, and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to combine and add richness and flavor.
- Incorporate Zucchini: Stir in the finely shredded zucchini, ensuring it’s well mixed to impart moisture and subtle veggie flavor into the dough.
- Mix Dry and Wet Ingredients: Gradually add the dry oat and flour mixture into the wet ingredients, stirring until a soft dough forms, making sure not to overmix.
- Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips and optional chopped walnuts or pecans to evenly distribute them throughout the dough.
- Scoop the Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are just set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, enhancing texture and preventing breakage.
Notes
- These cookies are soft and chewy with a hint of spice and moisture from the zucchini, making them a delightful treat.
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze cookies in a sealed container or freezer bag; thaw at room temperature before enjoying.
