Zucchini Oatmeal Chocolate Chip Cookies are a delicious and innovative twist on traditional cookies, combining the wholesome goodness of oats with the rich flavor of chocolate chips and the subtle, moist texture of zucchini. The zucchini not only adds moisture but also sneaks in a healthy dose of vegetables, making these cookies a perfect treat for those looking to enjoy a sweet snack while incorporating more nutrients into their diet. The combination of flavors creates a balanced cookie that’s both indulgent and nutritious.

This recipe is ideal for parents wanting to sneak veggies into their kids’ snacks or anyone looking to enjoy a unique and healthier cookie option. The oatmeal adds a hearty texture, while the chocolate chips offer just the right amount of sweetness, making these cookies a versatile choice for any occasion.

Health Benefits of Ingredients

Zucchini: This versatile vegetable is low in calories and high in essential nutrients, including vitamins A and C, potassium, and antioxidants. Its high water content helps keep baked goods moist without adding excess calories, making it an excellent ingredient for healthier desserts.

Oatmeal: Rich in dietary fiber, particularly beta-glucan, oatmeal is known for its heart health benefits, including lowering cholesterol levels and improving digestion. It also provides a steady release of energy, making it a satisfying addition to cookies.

Chocolate Chips: While often seen as an indulgence, chocolate chips, especially those made from dark chocolate, offer antioxidants like flavonoids that support heart health. Moderation is key to balancing their sweetness with the nutritional benefits of the other ingredients.

Other Ingredients:

• Eggs: Provide structure and moisture, as well as protein and essential fatty acids.
• Flour: Acts as the base of the dough, contributing to the cookie’s texture and stability.
• Sugar: Adds sweetness and helps achieve the desirable cookie texture through caramelization and moisture retention.

Together, these ingredients create a cookie that is not only delicious but also offers a range of nutritional benefits, making it a treat that can be enjoyed without too much guilt.

Selecting the Best Ingredients

Choosing Fresh Zucchini: Opt for small to medium-sized zucchini, as they tend to be more tender and less watery. Look for zucchini with a vibrant green color and firm texture. Avoid any with soft spots or blemishes.

Best Types of Oats: For this recipe, old-fashioned rolled oats are ideal. They provide a chewy texture and hold up well during baking. Avoid instant oats, as they can become too mushy.

Chocolate Chip Options: The choice of chocolate chips depends on your flavor preference. Dark chocolate chips offer a rich, slightly bitter flavor that contrasts well with the sweetness of the cookies. Semi-sweet chips are a classic choice that balances sweetness and chocolate intensity. Milk chocolate chips provide a sweeter, creamier option for those who prefer a milder chocolate taste.

Preparing the Ingredients

Shredding Zucchini: To avoid excess moisture, use a box grater to finely shred the zucchini. After shredding, place the zucchini in a clean kitchen towel or paper towels, and gently squeeze out the excess liquid. This step ensures your cookies don’t become too soggy.

Preparing Oatmeal: For this recipe, there’s no need to soak the oats. Use them as-is, especially if you’re using old-fashioned rolled oats. They will absorb moisture during baking, adding a chewy texture.

Mixing Dry and Wet Ingredients Separately: Start by combining the dry ingredients (flour, oats, baking soda, etc.) in one bowl. In a separate bowl, mix the wet ingredients (eggs, vanilla, zucchini, etc.). This ensures even distribution of ingredients when they are combined, leading to a more consistent dough.

Combining Ingredients and Baking

Step-by-Step Instructions on Combining Ingredients:

1. Start by mixing the dry ingredients: flour, oats, baking soda, and salt in a large bowl.
2. In another bowl, whisk together the wet ingredients: eggs, vanilla extract, and shredded zucchini.
3. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Add chocolate chips and gently fold them into the dough.

Tips for Mixing Without Overworking the Dough:

• Mix the dough until the ingredients are just combined. Overmixing can lead to tough cookies as it develops too much gluten in the flour. Gently folding the ingredients helps maintain a tender texture.

Baking Time and Temperature Settings:

• Preheat the oven to 350°F (175°C).
• Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden.

How to Tell When the Cookies Are Done:

• The cookies should be golden brown around the edges and set in the center. The middle might still look slightly soft, but they will firm up as they cool.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Substitutions

Gluten-Free Options: Substitute regular flour with a gluten-free all-purpose flour blend. Ensure the oats are certified gluten-free to accommodate those with gluten sensitivities.

Vegan Substitutes: Replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) to maintain structure. Use dairy-free chocolate chips to keep the cookies vegan-friendly.

Additional Mix-Ins: Customize the cookies by adding chopped nuts like walnuts or pecans for crunch, or dried fruits like cranberries or raisins for extra flavor. You can also mix in seeds, such as chia or sunflower seeds, for added texture and nutrition.

Serving Suggestions and Storage

How to Serve: These cookies are best enjoyed warm, with the chocolate still melty, paired with a glass of cold milk. They also make a delightful dessert when served with a scoop of vanilla ice cream or alongside a cup of coffee.

Storage Tips: Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness. Place a slice of bread in the container to keep them soft.

Freezing Instructions: For long-term storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a resealable freezer bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or reheat in the oven for a few minutes.

Frequently Asked Questions (FAQs)

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour for added fiber, or use a gluten-free blend to accommodate dietary needs.

How do I prevent the cookies from becoming too moist?

Ensure you thoroughly squeeze excess moisture from the shredded zucchini and avoid overmixing the dough, which can make the cookies denser and wetter.

Can I make this recipe without sugar?

Yes, you can use natural sweeteners like honey, maple syrup, or a sugar substitute like stevia. Keep in mind that this might slightly alter the texture.

What is the best way to store zucchini cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months to enjoy later.

How do I make the cookies crispier?

To achieve a crispier texture, bake the cookies a few minutes longer until they are a deeper golden brown. You can also reduce the moisture by adding a bit more flour or using a lower-moisture sweetener like brown sugar instead of white sugar.

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Zucchini Oatmeal Chocolate Chip Cookies

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• Author: Christine

Pin Recipe

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Description

These cookies are a delightful combination of rich chocolate chips, hearty oats, and nutritious zucchini. The zucchini adds moisture and a subtle flavor, making these cookies soft and chewy while sneaking in some extra veggies. Perfect for a sweet treat that feels indulgent yet offers a healthier twist.

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Ingredients

Scale 1x2x3x

• 1 cup (130g) shredded zucchini (lightly blotted, see step 1)
• 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
• 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
• 1 cup (180g) semi-sweet chocolate chips

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Instructions

1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (130g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
2. Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
4. Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I like to use this medium cookie scoop), and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
8. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.

Notes

Be sure to squeeze out the excess moisture from the shredded zucchini to prevent the cookies from becoming too soft. You can customize the recipe with different mix-ins like nuts or dried fruits to suit your taste.