Zucchini Oat Chocolate Chip Cookies

These Zucchini Oat Chocolate Chip Cookies are a deliciously clever way to sneak some veggies into your dessert! The oats give them a chewy, hearty texture, while the zucchini keeps the cookies moist and soft without overwhelming the flavor. The semi-sweet chocolate chips add a touch of indulgence, making these cookies the perfect balance of healthy and delicious.

1. Ingredients:

• 1 1/2 cups rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup zucchini, grated and excess moisture squeezed out
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup chopped walnuts (optional)

Directions:

1. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes). You can use a hand mixer or stand mixer for this step.
4. Add Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture and beat until fully combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry oat-flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Add Zucchini and Chocolate Chips: Gently fold in the grated zucchini, making sure it’s evenly distributed throughout the dough. Then, stir in the chocolate chips and walnuts (if using).
7. Scoop and Bake: Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press the cookies down slightly with the back of a spoon to flatten them a bit.
8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 140 kcal (per cookie) | Servings: 24 cookies

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