Zucchini Cookies: the fantastic recipe for chewy, tender nutritious cookies
Every cookie lover wishes their baked treats could be a little bit healthier, and with this mouthwatering zucchini cookie recipe, that wish can become a reality. Made with fresh zucchini, oatmeal, and chocolate chips, these zucchini cookies are perfectly chewy and soft, with lightly crispy edges. Here's the thing – you won't taste the zucchini in these tender, moist cookies, making this easy recipe a great way to sneak more veggies into your diet.
You can even customize your zucchini cookie recipe to make it even healthier. Skip the chocolate chips, add nuts, or use sweetener instead of sugar – the options are endless! Zucchini cookies are a fabulous summer cookie to use up any fresh zucchini on hand – plus they taste amazing!
Zucchini Cookie Ingredients
No fancy ingredients are needed for these stunning summery cookies. Make sure to use room temperature ingredients when making your zucchini cookies – the dough will come together more easily, and it will reduce the risk of you overworking the dough.
You'll need fresh zucchini, of course, plus rolled oats, and chocolate chips. We recommend semi-sweet, but milk or dark chocolate work just as well, too!
Cinnamon and vanilla add a lovely layer of flavor.
Flour, brown sugar, and white sugar helps form the bulk of the dough and add sweetness.
Egg binds the dough together.
You'll need baking soda to help leaven the cookies, and butter to give them a rich, beautiful taste.
How to Make Zucchini Cookies
Whipping up a batch of these sensational zucchini chocolate chip cookies is a breeze. Here's what to do.
Preparing the Zucchini
The secret to successfully making the best zucchini cookies is to squeeze out the grated zucchini to remove excess water. You can leave the peel on or peel the zucchini, but once you grate it, make sure to wring out as much water as possible. This will prevent your dough from becoming overly wet, which would cause your cookies to spread out all over the place.
Making the Dough
To make the dough for your zucchini cookies, mix the flour, cinnamon, baking soda, oats, and salt in a bowl. Grab a second bowl and cream the butter, brown sugar, and white sugar until the mixture is light and fluffy. Mix in the egg, vanilla extract, and grated zucchini.
Combine the flour mixture with the zucchini mixture, making sure not to overwork the dough. Gently fold in the chocolate chips.
Baking the Zucchini Oatmeal Chocolate Chip Cookies
Using a tablespoon or an ice cream scoop, drop the cookie dough onto the prepared baking tray. Leave about two inches in between each cookie so they can spread out. Bake them for 12 to 14 minutes or until golden brown.
Take the tray out of the oven and leave the cookies to cool for about 10 minutes. After 10 minutes, put the cookies onto a wire rack so they can cool completely.
Tips for Making the Perfect Zucchini Oatmeal Chocolate Chip Cookies
Don't overmix your dough.
You can leave the zucchini peel on or peel the zucchini before grating it. The choice is yours!
Use rolled oats for your zucchini oatmeal cookies.
If you prefer crunchier cookies, use all white sugar. For softer cookies with a richer flavor, use all brown sugar.
Zucchini Cookies Variations
Swap out the all-purpose flour for almond flour, coconut flour, or your favorite gluten-free flour to make gluten-free zucchini oatmeal chocolate chip cookies.
To make vegan zucchini cookies, simply use oil instead of butter and your favorite vegan egg substitute. We recommend flax eggs, apple sauce, chia seeds, silken tofu, or Greek yogurt.
For those on a keto or low-carb diet, you can use your favorite sweetener instead of sugar. Monkfruit, stevia, and erythritol are all excellent choices.
Not a fan of oatmeal? Leave it out. You can also make these cookies even healthier by adding chopped nuts, desiccated coconut, and dried fruit.
Try leaving out the chocolate chips and using cacao nibs instead.
How to Store Zucchini Chocolate Chip Cookies
Keep your zucchini cookies in an airtight container at room temperature for three to 5 days.
Can You Freeze Zucchini Cookies?
You can totally freeze these cookies. Baked cookies will last up to three months. Unbaked zucchini cookie dough balls will also last up to 3 months when frozen. When you're ready to bake, let the dough thaw out in the fridge overnight.
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Instructions
Preheat your oven to 350F. Light grease a baking sheet with cooking spray. Set aside.
Preheat your oven to 350F. Light grease a baking sheet with cooking spray. Set aside.
Combine flour, cinnamon, baking soda, oats, and salt in a mixing bowl.
Combine flour, cinnamon, baking soda, oats, and salt in a mixing bowl.
Place butter, brown sugar, and granulated sugar into a large bowl. Cream together until light and airy.
Place butter, brown sugar, and granulated sugar into a large bowl. Cream together until light and airy.
Beat in egg.
Beat in egg.
Pour in vanilla extract.
Pour in vanilla extract.
Stir in shredded zucchini.
Stir in shredded zucchini.
Stir in oatmeal.
Stir in oatmeal.
Add the flour mixture to the zucchini mixture.
Add the flour mixture to the zucchini mixture.
Stir to combine, then fold in the chocolate chips.
Stir to combine, then fold in the chocolate chips.
Spoon dollops of the cookie dough onto the prepared baking tray.
Spoon dollops of the cookie dough onto the prepared baking tray.
Make sure to place them at least 2 inches apart.
Make sure to place them at least 2 inches apart.
Bake for 12 to 14 minutes or until golden brown. Remove from the oven and leave for 10 minutes to cool, then place the cookies on a wire rack to cool completely.
Bake for 12 to 14 minutes or until golden brown. Remove from the oven and leave for 10 minutes to cool, then place the cookies on a wire rack to cool completely.
Serve these zucchini chocolate chip cookies and enjoy!
