Description

These Zucchini Oatmeal Chocolate Chip Cookies are a deliciously soft and chewy treat, perfect for using up excess zucchini while enjoying a sweet snack.

Ingredients

Scale

1½ cups (180g) all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

½ cup (115g) unsalted butter softened

¾ cup (150g) brown sugar packed

¼ cup (50g) granulated sugar

1 large egg at room temperature

1 teaspoon vanilla extract

1½ cups (135g) old-fashioned rolled oats

1 cup (125g) finely grated zucchini moisture slightly squeezed out

1 cup (175g) semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Fold in the oats, grated zucchini, and chocolate chips until evenly incorporated.
Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For chewier cookies, do not overbake. Feel free to add nuts or other mix-ins for extra flavor.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Protein: 3g

Keywords: Zucchini Oatmeal Chocolate Chip Cookies, zucchini cookies, chocolate chip cookies, oatmeal cookies, dessert recipes