Zucchini Oatmeal Chocolate Chip Cookies
Delicious and healthier cookies combining oats, zucchini, and chocolate chips, perfect for snacks or desserts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup shredded zucchini
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until everything is well combined.
- Stir in the shredded zucchini until it’s evenly mixed.
- Whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt in another bowl.
- Add the dry ingredients to the wet mix, stirring just until combined.
- Fold in the chocolate chips gently.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each one.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.
Notes
Store leftovers in an airtight container at room temperature for up to a week or freeze for up to three months.