Unbelievable but true, these zucchini oat chocolate chip cookies are the perfect way to sneak some veggies into your dessert. They’re moist, chewy, and packed with chocolatey goodness, making them a hit with kids and adults alike. Plus, they’re a great way to use up that summer zucchini bounty!
Why This Recipe Works
- The zucchini adds moisture without making the cookies soggy, ensuring a perfect texture every time.
- Oats provide a hearty, wholesome base that pairs beautifully with the chocolate chips.
- These cookies are a fantastic way to incorporate more vegetables into your diet without sacrificing flavor.
- They’re easy to make with simple ingredients you likely already have in your pantry.
- Perfect for meal prep, these cookies freeze well and can be enjoyed anytime.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Grater
- Whisk or electric mixer
Instructions
Step 1: Prep Your Zucchini
Start by grating your zucchini using the fine side of a box grater. Once grated, squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step is crucial to prevent your cookies from becoming too wet. Tip: Don’t skip squeezing the zucchini; it makes all the difference in texture.
Step 2: Mix Your Wet Ingredients
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg and vanilla extract, mixing well to incorporate. The mixture should be smooth and slightly glossy. This is the base of your cookie dough, so take your time to ensure it’s well mixed.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see streaks of flour. Tip: For extra flavor, toast the oats before adding them to the mix.
Step 4: Fold in Zucchini and Chocolate Chips
Gently fold the grated zucchini and chocolate chips into the dough. The dough will be thick and sticky, which is exactly what you want. Ensure the zucchini and chocolate chips are evenly distributed throughout the dough for the best flavor in every bite.
Step 5: Bake to Perfection
Preheat your oven to 350°F and line a baking sheet with parchment paper. Drop tablespoon-sized balls of dough onto the sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: For evenly sized cookies, use a cookie scoop.
Tips and Tricks
For those looking to elevate their zucchini oat chocolate chip cookies, consider these advanced tips. First, chilling the dough for at least 30 minutes before baking can help prevent spreading, resulting in thicker cookies. Second, swapping out half the all-purpose flour for whole wheat flour adds a nutty flavor and extra fiber. Lastly, adding a pinch of cinnamon or nutmeg can introduce a warm spice note that complements the chocolate beautifully. Remember, baking is as much an art as it is a science, so don’t be afraid to experiment!
Recipe Variations
- For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the dough.
- Swap the chocolate chips for white chocolate chips or butterscotch chips for a different flavor profile.
- Make them gluten-free by using a 1:1 gluten-free flour blend in place of the all-purpose flour.
- For a healthier version, reduce the sugar by 1/4 cup and add 1/4 cup of unsweetened applesauce.
- Add 1/2 cup of shredded coconut for a tropical twist.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but the texture of the cookies will be slightly different. Quick oats are more finely ground, which can result in a less chewy cookie. If you prefer a softer texture, quick oats are a great option.
How do I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer bag. They’ll keep for up to 3 months in the freezer.
Can I make these cookies vegan?
Absolutely! Substitute the butter with coconut oil and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in place of the egg. Just be sure to use dairy-free chocolate chips to keep the recipe vegan.
Summary
These zucchini oat chocolate chip cookies are a deliciously sneaky way to enjoy your veggies. With their perfect balance of chewiness and chocolatey goodness, they’re sure to become a new favorite. Whether you’re looking for a healthier dessert option or just want to use up some zucchini, this recipe is a winner.