Description
Indulge guilt-free with our recipe for Healthy Chocolate Chip Zucchini Oatmeal Cookies. Learn how to bake these delicious treats packed with wholesome ingredients!
Ingredients
Scale
- 1 cup (130g) shredded zucchini
- 2 cups (170g) old-fashioned whole rolled oats*
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon (3 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon (15 ml) pure maple syrup*
- 1 and 1/2 teaspoons (3 ml) pure vanilla extract
- 1 cup (180g) dairy-free chocolate chips
Instructions
- Gently dab the shredded zucchini with a clean cloth or paper towel. It’s not necessary to remove all the moisture; a light blotting will suffice. You need 1 cup (130g) of lightly blotted zucchini. Put it aside until step 4. (Or you can cover and store it in the fridge for up to a day. It can be used cold in the dough.)
- In a medium-sized bowl, mix together the oats, flour, baking soda, salt, and cinnamon. Put this mixture aside.
- With either a hand mixer or a stand mixer with a paddle attachment, blend the vegetable oil and both sugars on medium speed until they achieve a creamy texture, roughly 2 minutes. Incorporate the egg and mix on high for about 1 minute until it’s well blended. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla, continuing to mix on high until fully mixed in.
- Combine the dry mixture and the zucchini with the wet mixture, then blend on low speed until everything is incorporated. While keeping the mixer on low, add the chocolate chips. Cover and chill the dough in the fridge for at least 2 hours (and up to 4 days). If chilled for more than a few hours, let it sit at room temperature for at least 30 minutes before shaping and baking, as the dough will be quite firm.
- Heat the oven to 350°F (177°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats. Set these aside.
- Shape or scoop the cookie dough into portions of about 1.5 tablespoons each, spacing them 3 inches apart on the baking sheets. Bake for 13-14 minutes or until the edges are lightly golden. The centers will appear very soft. For firmer edges, bake for 15 minutes.
- Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. While they’re still warm, you can press a few more chocolate chips on top for presentation. The cookies will be extra soft when they come out of the oven but will become chewier as they cool.
- Store cookies in a covered container at room temperature for up to 5 days or in the refrigerator for up to a week.
Notes
- Gently squeeze excess moisture from shredded zucchini to prevent cookies from getting too wet.
- Enhance flavor by using dark brown sugar instead of light brown sugar.
- For a stronger maple taste, add a little more pure maple syrup to the dough mixture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Fat: 8g
- Protein: 2g
Keywords: zucchini cookies, oatmeal chocolate, dairy-free baking, maple syrup dessert, chewy chocolate chips
