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Zucchini Oatmeal Chocolate Chip Cookie Recipe

Zucchini Oatmeal Chocolate Chip Cookie Recipe for Sweet Joy

Delightful Zucchini Oatmeal Chocolate Chip Cookie Recipe combining healthy zucchini with rich chocolate chips for a guilt-free treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-Purpose Flour Ensure it's leveled off when measuring for accuracy.
  • 1 teaspoon Ground Cinnamon Adds warmth and a hint of spice.
  • 0.5 teaspoon Baking Soda Leavening agent for the cookies.
  • 0.5 cup Butter (Softened) Can use coconut oil for dairy-free option.
  • 0.75 cup Granulated Sugar Can substitute with brown sugar for richer flavor.
  • 1 large Egg Can substitute with a flaxseed egg for a vegan option.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.
  • 1 cup Shredded Zucchini Ensure excess moisture is removed.
  • 1 cup Quick Oats Old-fashioned oats can be used for a heartier bite.
  • 0.5 cup Chopped Walnuts Optional; can replace with pecans or skip for nut-free.
  • 1 cup Chocolate Chips Feel free to mix different types.

Equipment

  • mixing bowls
  • Baking sheets
  • Hand Mixer or Stand Mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets.
  2. In a medium bowl, whisk together flour, cinnamon, and baking soda.
  3. In a large bowl, beat the softened butter and granulated sugar until creamy, then mix in the egg and vanilla.
  4. Fold in the shredded zucchini until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fold in oats, walnuts (if using), and chocolate chips until evenly combined.
  7. Drop heaping tablespoons of dough onto prepared baking sheets, leaving space between each cookie.
  8. Bake for 10-12 minutes until edges are golden brown; let cool for 5 minutes on sheets.
  9. Transfer cookies to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Squeeze excess moisture from shredded zucchini using paper towels. Store cookies in an airtight container at room temperature for up to one week.

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