Description
Soft, chewy zucchini oatmeal cookies packed with dark chocolate chips and warm cinnamon. A delicious way to use fresh zucchini.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup shredded zucchini
- 2 cups old-fashioned oats
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl.
- Beat butter, brown sugar, and granulated sugar until smooth.
- Mix in egg, vanilla extract, and shredded zucchini.
- Add dry ingredients and stir until just combined.
- Fold in oats and chocolate chips.
- Scoop dough onto prepared baking sheets about 2 inches apart.
- Press extra chocolate chips on top if desired.
- Bake for 12 to 15 minutes until lightly golden.
- Cool on baking sheets briefly, then transfer to wire racks to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- One cup shredded zucchini equals about 2 medium zucchini.
- Freeze baked cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 109
- Sugar: 7
- Sodium: 86
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0.1
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
- Cholesterol: 10