Description

These Zucchini Oatmeal Chocolate Chip Cookies combine the hearty texture of old-fashioned oats with subtle moisture and nutrition from shredded zucchini, creating soft, chewy cookies studded with semi-sweet chocolate chips. Bursting with cinnamon and a touch of maple syrup, they offer a delightful balance of flavors and textures perfect for a wholesome treat.

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

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Instructions

Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture without squeezing all of it out. Measure out 1 cup (130g) and set aside until step 4. You may cover and refrigerate the zucchini for up to 1 day if needed.
Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. Set aside.
Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with both brown and granulated sugars on medium speed until creamy, about 2 minutes. Add the egg and beat on high until combined, about 1 minute, scraping the sides and bottom of the bowl as needed.
Add Flavorings and Combine: Mix in the maple syrup and vanilla extract on high speed until fully incorporated. Then add the dry ingredients and shredded zucchini to the wet mixture. Mix on low speed until just combined.
Stir in Chocolate Chips and Chill Dough: With the mixer running on low speed, beat in the semi-sweet chocolate chips. Cover the dough and chill in the refrigerator for at least 2 hours, up to 4 days. If chilled for longer periods, allow the dough to sit at room temperature for 30 minutes before shaping.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Shape Cookies and Bake: Scoop or roll about 1.5 tablespoons of dough per cookie onto the prepared baking sheets, spacing cookies about 3 inches apart. Bake for 13-14 minutes until edges are lightly browned but centers still appear soft. For crisper edges, bake for 15 minutes.
Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Optionally, press a few additional chocolate chips onto warm cookies for presentation. Cookies will be soft out of the oven and chewy once cooled.
Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

Baked cookies freeze well for up to three months. Unbaked cookie dough balls also freeze well for up to three months. Bake frozen dough balls an extra minute without thawing.
Recommended tools include a box grater for shredding zucchini, mixing bowls, whisk, electric mixer, baking sheets, silicone baking mats or parchment paper, medium cookie scoop, and a cooling rack.
Peeling zucchini is optional; the skins add color and nutrients.
Use old-fashioned whole rolled oats for the best chewy texture; avoid quick or instant oats.
Maple syrup enhances flavor and cookie spread; alternatives include honey or molasses, or it can be omitted though it is recommended.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 110mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg