Description
Indulge in the delightful world of Zucchini Chocolate Chip Cookies, where health meets indulgence! These soft and chewy cookies combine the hidden goodness of shredded zucchini with rich semi-sweet chocolate chips, creating a treat that surprises even the pickiest eaters. Perfect for dessert, snacks, or lunchbox surprises, these cookies are not only delicious but also nutritious. The unique texture—soft centers with crispy edges—makes each bite irresistible. Plus, allowing the dough to chill enhances the flavors and gives you cookies that are as satisfying as they are wholesome. Bake a batch today and watch them vanish!
Ingredients
Scale
- 1 cup shredded zucchini (lightly blotted)
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon pure maple syrup
- 1.5 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Lightly blot the shredded zucchini with a towel; set aside.
- In a bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
- Cream softened butter with both sugars until light and fluffy; add egg, maple syrup, and vanilla.
- Mix in dry ingredients and zucchini until just combined; fold in chocolate chips.
- Chill the dough for at least 2 hours before baking.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop cookie dough onto baking sheets, spacing them apart.
- Bake for 13-14 minutes until lightly browned around edges; cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg