Description
These Zucchini Chocolate Chip Cookies are a delightful twist on the classic cookie, incorporating shredded zucchini for added moisture and a hint of veggie goodness. Soft, chewy, and packed with chocolate chips, they offer a perfect balance of sweet and wholesome flavors. Ideal for a snack or dessert, these cookies are enhanced with warm cinnamon and pure maple syrup for rich depth.
Ingredients
Units
Scale
Vegetables
- 1 cup (130g) shredded zucchini (lightly blotted)
Dry Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon pure maple syrup
- 1 and 1/2 teaspoons pure vanilla extract
Others
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prepare the zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture. You need 1 cup (130g) of shredded, lightly blotted zucchini. Set aside until step 4 or refrigerate covered for up to 1 day. It can be added cold to the dough.
- Mix dry ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside.
- Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter along with dark or light brown sugar and granulated sugar on medium speed until the mixture is creamy, about 2 minutes. Then add the egg and mix on high speed for about 1 minute until fully combined, scraping down the bowl as needed. Incorporate the pure maple syrup and vanilla extract, mixing on high until combined.
- Combine wet and dry ingredients: Add the dry ingredient mix and the blotted zucchini to the wet ingredients. Mix on low speed until just combined. While continuing to mix on low, fold in the semi-sweet chocolate chips. Cover the dough and chill in the refrigerator for at least 2 hours and up to 4 days. If chilling longer than a few hours, allow the dough to soften at room temperature for 30 minutes before baking.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Portion dough and bake: Using a medium cookie scoop or tablespoon, scoop about 1.5 heaping tablespoons of dough per cookie. Place cookies about 3 inches apart on the baking sheet. Bake for 13 to 14 minutes until edges are lightly browned but centers remain soft. For crisper edges, extend baking to 15 minutes.
- Cool cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips onto the tops while still warm for a prettier presentation. Transfer cookies to a wire rack to cool completely. Cookies are soft when warm but become chewier as they cool.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Lightly blotting the zucchini preserves moisture without making the dough too wet.
- Chilling the dough is essential to let flavors meld and to ensure proper texture.
- You can substitute maple syrup with honey, but it will slightly alter the flavor.
- If you prefer crispier cookies, bake a little longer as noted.
- Cookies can be frozen after baking for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
