Irresistible Zucchini Oatmeal Chocolate Chip Cookies
These zucchini oatmeal chocolate chip cookies deliver the perfect balance of soft, chewy centers and delightfully crisp edges, with nutritious zucchini cleverly hidden inside.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 cups rolled oats
Wet Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup zucchini shredded and lightly blotted
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and oats.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Beat in the egg, maple syrup, and vanilla extract.
- Fold in the shredded, blotted zucchini.
- Gradually mix in the dry ingredients until just combined. Stir in chocolate chips.
- Chill the dough for at least 30 minutes to reduce spreading.
- Use a medium cookie scoop (about 1.5 tbsp) to portion dough onto baking sheet.
- Bake for 10-12 minutes until edges are golden brown and centers are set. Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
These cookies freeze well. Store in an airtight container and thaw as needed. You can substitute chocolate chips with raisins, white chocolate, or chopped nuts.