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–+ servings
Zucchini Oatmeal Chocolate Chip Cookies

Zucchini Oatmeal Chocolate Chip Cookies

These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges, perfect for a delicious treat.
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Prep Time 2 hours 15 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 120 kcal

Equipment

  • box grater
  • Glass Mixing Bowl
  • whisk
  • Electric mixer
  • Baking sheets
  • Silicone Baking Mats
  • Parchment paper
  • Medium Cookie Scoop
  • Cooling Rack

Ingredients
  

Vegetables

  • 1 cup shredded zucchini lightly blotted

Dry Ingredients

  • 2 cups old-fashioned whole rolled oats
  • 1 cup all-purpose flour spooned & leveled
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • ½ cup unsalted butter softened to room temperature
  • ½ cup packed brown sugar dark or light
  • ½ cup granulated sugar
  • 1 large egg at room temperature
  • 1 tablespoon pure maple syrup
  • 1 and ½ teaspoons pure vanilla extract

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions
 

Preparation

  • Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. Set aside.
  • Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  • Using a mixer, beat the softened butter and both sugars together on medium speed until creamy, about 3 minutes. Add the egg, maple syrup, and vanilla, then mix until combined.
  • Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. Mix in the chocolate chips.
  • Cover and chill the dough in the refrigerator for at least 2 hours.

Baking

  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  • Scoop or roll cookie dough and place on the baking sheets. Bake for 13-14 minutes until lightly browned.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well for up to three months. For crispier edges, bake for 15 minutes.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1.5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 70mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 150IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg
Keyword chocolate chip, cookies, dessert, oatmeal, zucchini, Zucchini Oatmeal Chocolate Chip Cookies
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