Get the Recipe:
Zucchini Oatmeal Chocolate Chip Cookies
Fresh, shredded zucchini makes these Zucchini Oatmeal Chocolate Chip Cookies so soft and moist!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups (148 g) old-fashioned rolled oats
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, about 1 medium zucchini*
- 1 1/2 cups (255 g) semisweet chocolate chips
- 1/2 cup chopped nuts, such as pecans or walnuts
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, salt, and cinnamon. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the egg, and mix well. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until there are a few streaks of flour remaining.
- Stir in the zucchini, chocolate chips, and nuts.
- Drop the dough by 2-tablespoon portions onto the prepared pans, leaving about 2 inches between cookies.
- Bake, one pan at a time, 12 to 16 minutes, or until the cookies are golden brown.
- Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.
Notes
*Don't worry much about trying to remove the water from the zucchini. I usually just pat the shredded zucchini with a paper towel to remove the excess.
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