Oatmeal Zucchini Chocolate Chip Cookies
Deliciously soft and chewy oatmeal zucchini chocolate chip cookies packed with moisture from fresh zucchini and sweetness from semi-sweet chocolate chips. A perfect treat that sneaks in veggies without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup grated zucchini, squeezed dry
1 cup rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter and sugar mixture and beat until fully combined.
Fold in the grated zucchini until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips evenly throughout the dough.
Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.