Zucchini Oatmeal Chocolate Chip Cookies

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This healthy Chocolate Chip Zucchini Oatmeal Cookies recipe combines moist zucchini with hearty oats and sweet chocolate chips for a deliciously chewy treat. It’s a clever way to enjoy a classic cookie with a nutritious twist.

Not to boast, but everyone who has tasted these Chocolate Chip Zucchini Oatmeal Cookies has said they became an instant favorite. These cookies are wonderfully soft and chewy, with just the right balance of sweet chocolate and hearty oats.

This recipe is perfect for your Christmas gatherings or when you’re simply enjoying a cozy afternoon with a cup of tea or coffee. But if it’s the warmer time of the year, you can still enjoy these cookies as a refreshing treat alongside a glass of cold milk or a fruity smoothie.

What Makes This Recipe Unique?

What makes this Chocolate Chip Zucchini Oatmeal cookie recipe unique is its clever use of zucchini, which adds moisture and a subtle sweetness without changing the flavor of the cookies. This hidden veggie not only makes the cookies extra soft and chewy but also boosts their nutritional value.

The combination of chocolate chips and rolled oats provides a delicious texture contrast, making each bite both hearty and satisfying. Plus, this recipe offers a fun twist on traditional cookies, allowing you to enjoy a treat that’s both delicious and a bit healthier.

Ingredients Needed

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup chocolate chips

Tools and Equipment

How to make Chocolate Chip Zucchini Oatmeal Cookies

Step 1:

Wash the zucchini and trim the ends. Grate the zucchini using a medium grater. If the zucchini is very moist, gently squeeze out some of the excess liquid with a clean kitchen towel or paper towel.

Step 2:

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, and beat until fully combined.

Step 3:

In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt. This ensures that the leavening agent and spices are evenly distributed throughout the dry ingredients.

Step 4:

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the grated zucchini and chocolate chips, being careful not to overmix the dough.

Step 5:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.

Step 6:

Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden and the centers are set. The cookies should be soft and chewy with a slightly crisp edge.

Step 7:

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Recipe Tips

  • Softened butter is easier to cream with sugar, which creates a light and fluffy base for your cookies. Make sure the butter is at room temperature for the best texture.
  • If you prefer thicker, chewier cookies, try chilling the dough for 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much in the oven.
  • Feel free to customize your cookies by adding chopped nuts, dried fruits, or even coconut flakes. These add-ins can enhance both the flavor and texture of the cookies.

What to pair with Chocolate Chip Zucchini Oatmeal Cookies

My favorite way to enjoy Chocolate Chip Zucchini Oatmeal Cookies is with a glass of cold milk. The combination of the chewy cookies and the creamy milk is simply unbeatable, and it brings back nostalgic memories of childhood. If you’re not a fan of milk, try pairing the cookies with a cup of hot coffee instead. The bitter notes of the coffee perfectly balance the sweetness of the chocolate chips, creating a satisfying contrast.

You can also enjoy these cookies with a scoop of vanilla ice cream for a more indulgent treat. The cold, creamy texture of the ice cream adds a delightful contrast to the warm, chewy cookies.

For a healthier option, add a bowl of Greek yogurt on the side. The tanginess of the yogurt and the sweet cookies make a balanced snack that’s both delicious and satisfying. And if you’re feeling adventurous, try dipping the cookies in hot chocolate or enjoy them with a fruity smoothie for a refreshing twist.

How to store

To store Chocolate Chip Zucchini Oatmeal Cookies and keep them fresh, make sure they’re completely cooled first. Then, put them in an airtight container and keep them at room temperature. This way, they’ll stay soft and tasty for up to 5 days. If you want them to last longer, you can refrigerate them for up to a week, though they might get a bit firmer.

For even longer storage, you can freeze the cookies. Just freeze them on a baking sheet first, then move them to a freezer-safe bag or container. They’ll be good for up to 3 months. When you’re ready to eat them, let them thaw at room temperature or warm them in the microwave for a few seconds. To keep the cookies soft, you can also add a slice of bread to the container, which will help prevent them from drying out.

FAQ

Can I taste the zucchini in the cookies?

  • No, the zucchini adds moisture and a subtle sweetness, but you won’t taste it. It blends in well with the other ingredients.

Do I need to peel the zucchini before grating it?

  • No, you don’t need to peel the zucchini. The skin is soft and edible, and it adds a bit of color and texture to the cookies.

Can I use quick oats instead of rolled oats?

  • Yes, you can use quick oats, but the texture will be slightly softer. Rolled oats give the cookies a heartier, chewier texture.

How do I prevent the cookies from becoming too soggy?

  • Make sure to squeeze out as much moisture as possible from the grated zucchini before adding it to the dough. This helps prevent the cookies from getting too wet.

What can I use instead of butter?

  • You can substitute butter with an equal amount of coconut oil or a plant-based butter substitute if you prefer a dairy-free option.

Can I make these cookies gluten-free?

  • Yes, you can use gluten-free flour and oats to make these cookies gluten-free. Just make sure the oats are labeled as gluten-free to avoid cross-contamination.

Conclusion

Now you have a tasty recipe for Chocolate Chip Zucchini Oatmeal Cookies that’s easy to make and enjoy. With a mix of sweet chocolate, chewy oats, and hidden zucchini, these cookies are a fun and healthier treat. Whether you have them with a glass of milk, a cup of coffee, or just on their own, they’re sure to be a hit. Try making them yourself and see how delicious and satisfying these cookies can be!

Zucchini Oatmeal Chocolate Chip Cookies
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Zucchini Oatmeal Chocolate Chip Cookies

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

24

cookies
Prep time

15

minutes
Cooking time

14

minutes
Total time

29

minutes

This healthy Chocolate Chip Zucchini Oatmeal Cookies recipe combines moist zucchini with hearty oats and sweet chocolate chips for a deliciously chewy treat. It’s a clever way to enjoy a classic cookie with a nutritious twist.

Ingredients

  • 1 cup grated zucchini (about 1 medium zucchini)

  • 1 cup rolled oats

  • 1 cup all-purpose flour

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar

  • ½ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 1 cup chocolate chips

Directions

  • Wash the zucchini and trim the ends. Grate the zucchini using a medium grater. If the zucchini is very moist, gently squeeze out some of the excess liquid with a clean kitchen towel or paper towel.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, and beat until fully combined.
  • In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt. This ensures that the leavening agent and spices are evenly distributed throughout the dry ingredients.
  • Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the grated zucchini and chocolate chips, being careful not to overmix the dough.
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
  • Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden and the centers are set. The cookies should be soft and chewy with a slightly crisp edge.
  • Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Softened butter is easier to cream with sugar, which creates a light and fluffy base for your cookies. Make sure the butter is at room temperature for the best texture.

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