Description
Delicious and moist zucchini oat chocolate chip cookies that combine the nutritious goodness of shredded zucchini and oats with the sweet decadence of chocolate chips. These cookies offer a perfect balance of flavors and textures, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, excess water squeezed out)
Mix-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, quick oats, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Cream butter and sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and packed light-brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add egg and vanilla: Incorporate the large egg and vanilla extract into the creamed mixture and mix until fully combined for flavor and structure.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter and keeping the cookies tender.
- Fold in zucchini and chocolate chips: Gently fold in the shredded zucchini and semi-sweet chocolate chips, evenly distributing them throughout the dough.
- Shape cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn lightly golden brown, indicating they are cooked through.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely, which prevents sogginess and enhances texture.
Notes
- Squeeze out excess water from the shredded zucchini to avoid soggy cookies.
- For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 3 months; thaw at room temperature before serving.
- Ensure not to overmix the dough to keep the cookies tender and soft.
