Description
These Zucchini Oat Chocolate Chip Cookies are a delightful treat combining the wholesome goodness of oats and zucchini with the indulgence of semi-sweet chocolate chips. Moist and soft with a hint of cinnamon, these cookies offer a healthier twist on classic chocolate chip cookies, perfect for a nutritious dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup finely grated zucchini (moisture lightly squeezed out)
- 1/3 cup coconut oil or unsalted butter (melted)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
- Combine wet ingredients: In a separate large bowl, mix the melted coconut oil or butter with the brown sugar until smooth and creamy. Add the egg and vanilla extract and stir until the mixture is fully incorporated.
- Add zucchini: Fold the grated zucchini into the wet ingredient mixture, distributing it evenly throughout the batter.
- Combine dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until a dough forms. Be careful not to overmix to maintain a tender texture.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute them.
- Portion the cookies: Use a tablespoon to scoop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10–12 minutes, or until the edges turn lightly golden. Avoid overbaking to keep the cookies soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, avoid overbaking as they will continue to firm up while cooling.
- You can substitute whole wheat flour for half of the all-purpose flour for a heartier, more fiber-rich cookie.
- If the zucchini is very moist, pat it lightly with a paper towel to remove excess moisture to prevent soggy cookies.
