Description
Indulge in the deliciousness of Zucchini Chocolate Chip Cookies—where healthy meets decadent! These soft and chewy cookies are a delightful twist on a classic favorite, incorporating shredded zucchini for added moisture without compromising flavor. Perfect for any occasion, from family gatherings to cozy nights in, these treats will satisfy your sweet cravings while sneaking in some veggies. With a simple recipe and customizable options, you can enjoy these cookies as an afternoon snack or dessert. Plus, they stay fresh for up to a week, making them an ideal make-ahead treat!
Ingredients
Scale
- 1 cup shredded zucchini (lightly blotted)
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 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 and 1/2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Lightly blot the shredded zucchini with a towel and set aside.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- Cream butter with both sugars until fluffy. Add egg, maple syrup, and vanilla; mix well.
- Gradually add dry ingredients and blotted zucchini; mix until just combined. Fold in chocolate chips.
- Chill the dough for at least two hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop dough onto sheets spaced three inches apart; bake for 13–15 minutes until edges are lightly browned.
- Cool on sheets for five minutes before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 160
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg