Zucchini Oatmeal Chocolate Chip Cookies

Yield: 24

Author: Jessica Milnes

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Zucchini Oatmeal Chocolate Chip Cookies

Prep time: 15 MinCook time: 13 MinChill Time: 2 HourTotal time: 2 H & 28 M

Soft and chewy with crisp edges, these Zucchini Chocolate Chip Cookies are packed with oats and plenty of chocolate chips. A delicious way to use fresh zucchini from the garden.

Ingredients

• 1 cup shredded zucchini, lightly blotted
• 2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tablespoon pure maple syrup
• 1 1/2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove some of the excess moisture. You don't need to squeeze it dry.
2. In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
4. Add the egg, maple syrup, and vanilla and mix until well combined.
5. Add the dry ingredients and shredded zucchini to the wet ingredients. Mix just until everything comes together, then fold in the chocolate chips.
6. Cover the dough and refrigerate for at least 2 hours.
7. When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
8. Scoop about 1 1/2 tablespoons of dough for each cookie and place them about 3 inches apart on the prepared baking sheet.
9. Bake for 13–14 minutes, until the edges are lightly golden and the centers still look soft.
10. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack.

Notes

Storing: Keep covered at room temperature for up to 5 days. The baked cookies also freeze well.

Note from Jessica

There’s no need to peel the zucchini before shredding it. Just give it a light blot to remove some of the extra moisture. Be sure to use old-fashioned rolled oats rather than quick oats for the best chewy texture.

For an extra chocolatey finish, press a few chocolate chips into the tops of the cookies while they’re still warm.