Zucchini Oat Chocolate Chip Cookies are a delightful fusion of wholesome ingredients and indulgent flavors. These cookies are soft, chewy, and packed with oats and chocolate chips, making them an ideal snack or dessert. The addition of shredded zucchini not only adds moisture but also sneaks in some veggies, making these cookies a guilt-free treat!
Ingredients:
1 1/2 cups all-purpose flour
1 cup quick oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup packed light-brown sugar
1 1/2 cups shredded zucchini (about 1 medium zucchini, excess water squeezed out)
1 1/2 cups semi-sweet chocolate chips
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, and mix until combined.
Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded zucchini and chocolate chips.
Form Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips:
Warm and Fresh: Serve the cookies warm for a gooey chocolate experience. You can reheat them in the microwave for 10-15 seconds if they’ve cooled.
Pairings: Enjoy these cookies with a cold glass of milk, a cup of coffee, or tea. They also pair well with vanilla ice cream for an indulgent dessert.
Presentation: For a festive touch, dust the cookies with powdered sugar or drizzle with melted chocolate. Serve on a decorative plate or in a cookie tin for special occasions.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days. Ensure they are completely cooled before storing to prevent them from becoming soggy.
Refrigeration: For longer storage, place the cookies in an airtight container and store them in the refrigerator. They will stay fresh for up to a week. Allow them to come to room temperature before serving or warm them slightly in the microwave.
Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Dough Freezing: You can also freeze the cookie dough for baking later. Form the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
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FAQs:
Can I use old-fashioned oats instead of quick oats in this recipe?
Yes, you can use old-fashioned oats instead of quick oats. However, the texture will be slightly different. Old-fashioned oats are larger and provide a chewier texture, while quick oats blend more smoothly into the cookie dough.
Do I need to peel the zucchini before shredding it for the cookies?
No, you don’t need to peel the zucchini. The skin is tender and will blend well into the cookies. Just make sure to wash the zucchini thoroughly and remove any excess water after shredding.
Can I substitute the butter with a different type of fat, like coconut oil or margarine?
Yes, you can substitute butter with an equal amount of coconut oil or margarine. Keep in mind that coconut oil will add a subtle coconut flavor, and margarine may alter the texture slightly. Ensure that whatever substitute you use is softened for easier mixing.
Can I add other mix-ins to the cookie dough, like nuts or dried fruit?
Absolutely! Feel free to customize your cookies with additional mix-ins such as chopped nuts, dried cranberries, or raisins. Just be mindful not to overload the dough; about 1/2 to 1 cup of additional mix-ins should work well.
Conclusion:
Enjoy these delicious Zucchini Oat Chocolate Chip Cookies as a healthier alternative to traditional chocolate chip cookies. They’re easy to make, packed with flavor, and a great way to use up any extra zucchini. Whether you’re looking for a new cookie recipe or trying to sneak more vegetables into your diet, these cookies are sure to become a household favorite.
📖 Recipe:
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Zucchini Oat Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Zucchini Oat Chocolate Chip Cookies are a delicious way to enjoy a sweet treat while sneaking in some veggies. Soft, chewy, and packed with oats and chocolate chips, these cookies are perfect for a snack or dessert. Ideal for healthy baking enthusiasts, they’re a delightful twist on classic chocolate chip cookies.
Ingredients
1 1/2 cups all-purpose flour
1 cup quick oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini, excess water squeezed out)
1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure excess water is squeezed out of the shredded zucchini to prevent the dough from becoming too wet.
For extra flavor, you can add a pinch of ground cloves or ginger.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal per cookie
