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Zucchini oatmeal chocolate chip cookies on a plate, a healthy dessert option

Zucchini Oatmeal Chocolate Chip Cookies

These delightful cookies combine the moisture of zucchini with hearty oats and rich chocolate chips, creating a nostalgic yet healthy treat for all ages.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Make sure to squeeze out excess moisture.
  • 1 cup butter, softened
  • 1 egg egg
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 cup rolled oats
  • 1 cup all-purpose flour Can swap for gluten-free flour.
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar Can be replaced with coconut sugar.
  • 1/2 cup chocolate chips Substitute with dark or white chocolate if desired.
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar.
  3. Beat in the egg and vanilla extract until well combined.
  4. Stir in the grated zucchini.
Mixing Dry Ingredients
  1. In another bowl, mix together oats, flour, baking soda, cinnamon, and salt.
  2. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  3. Fold in the chocolate chips.
Baking
  1. Drop spoonfuls of the dough onto a lined baking sheet.
  2. Bake for 10-12 minutes, or until the edges are golden.
  3. Allow to cool on a wire rack before serving.

Notes

Serve warm for a gooey chocolate experience or at room temperature. Store in an airtight container at room temperature for 3-5 days. Freeze for longer storage, ensuring they are properly wrapped.