Description
Deliciously soft and chewy zucchini chocolate chip cookies that add a hidden veggie twist to a classic treat. These cookies combine shredded zucchini with oats, cinnamon, and rich chocolate chips for a moist, flavorful dessert that’s perfect for any occasion.
Ingredients
Scale
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 cup (130g) shredded zucchini (lightly blotted)
- 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
Instructions
- Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen or paper towel to remove excess moisture but do not squeeze it dry. Measure 1 cup (130g) and set aside until ready to mix into the dough. You can refrigerate the zucchini if needed for up to 1 day before using.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set aside for later incorporation.
- Cream Butter and Sugars: Using a hand or stand mixer with a paddle attachment, beat the softened butter with both the brown and granulated sugars on medium speed for about 3 minutes until creamy and fluffy. This helps incorporate air for a tender cookie.
- Add Wet Flavors: Add the large egg to the butter-sugar mixture and beat on high speed for about 1 minute until fully combined. Scrape down the sides as needed. Then mix in the pure maple syrup and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture and the prepared shredded zucchini to the wet ingredients. Mix on low speed until everything is just combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate Chips: While keeping the mixer on low, beat in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the cookie dough and refrigerate for at least 2 hours to allow flavors to meld and dough to firm up. Dough can be refrigerated up to 4 days. If chilled longer, allow it to come to room temperature for 30 minutes before baking as it will be very firm.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats for non-stick baking.
- Scoop and Bake Cookies: Using a medium cookie scoop (about 1.5 tablespoons per cookie), portion the dough onto the prepared baking sheets, spacing cookies about 3 inches apart. Bake for 13-14 minutes until the edges are lightly browned but centers appear soft. For crisper edges, bake up to 15 minutes.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Optionally, press a few extra chocolate chips on top while cookies are still warm for an attractive finish. Enjoy warm for extra softness, or cooled for chewier texture.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week to keep fresh.
Notes
- Lightly blotting the zucchini retains moisture for tender cookies but prevents sogginess.
- Using old-fashioned oats adds texture and wholesome flavor.
- Chilling the dough is crucial for flavor development and easier handling.
- Cookies will be soft right out of the oven but firm up to a chewier texture as they cool.
- Pressing extra chocolate chips on top after baking enhances appearance and chocolate intensity.
- You can substitute maple syrup with honey for a different sweetness note.
