Zucchini Oatmeal Chocolate Chip Cookie Recipe has become one of my go-to treats when I want something sweet but a little less guilty. If you think zucchini only belongs in savory dishes, you’re in for a surprise. These cookies sneak in veggies without sacrificing any of that chocolate chip cookie goodness. Curious how that works? Stick with me.
Why You Should Try Zucchini Oatmeal Chocolate Chip Cookies
Have you ever had a cookie that’s soft, chewy, and just a little bit sneaky? That’s these cookies. The zucchini keeps them moist, so you don’t need a ton of butter or oil. Plus, the oats add a nice texture and a bit of fiber, which is always a win in my book. If you want a sweet snack that feels a bit more wholesome, this recipe hits the spot.
Variations I’ve Tried And Loved
I like to switch things up depending on what’s in my pantry or what mood I’m in. Here are a few tweaks I’ve played around with:
- Swap chocolate chips for raisins or dried cranberries for a fruitier twist.
- Add a teaspoon of cinnamon or pumpkin pie spice for extra warmth.
- Use half whole wheat flour and half all-purpose flour for a nuttier flavor.
- Toss in some chopped nuts like walnuts or pecans for crunch.
Ever thought about adding shredded carrots instead of zucchini? It works too, but zucchini gives a milder flavor and keeps the cookies softer.
Zucchini Oatmeal Chocolate Chip Cookies
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Beat in the egg and vanilla extract until fluffy.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the creamed mixture.
- Stir in the grated zucchini, rolled oats, and chocolate chips.
- Drop the dough by rounded spoonfuls onto ungreased baking sheets.
- Bake for 10 to 12 minutes or until the edges are golden brown.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Serving Ideas for Zucchini Oatmeal Chocolate Chip Cookies
These cookies are fantastic on their own, but if you want to get a little fancy:
- Serve warm with a glass of cold milk.
- Crumble over vanilla ice cream for a quick dessert.
- Pack them in a lunchbox for a sweet afternoon pick-me-up.
- Pair with a cup of coffee or tea for a cozy snack.
Ever tried them with a smear of peanut butter? Trust me, it’s a game changer.
Tips for Zucchini Oatmeal Chocolate Chip Cookie
Want to make sure your cookies turn out perfectly? Here are some pointers:
- Don’t skip squeezing the zucchini dry. Too much moisture means soggy cookies.
- Use rolled oats, not instant or quick oats, for better texture.
- Keep an eye on baking time; ovens vary, and you want soft centers, not overbaked cookies.
- If you like your cookies less sweet, reduce the sugar by a couple of tablespoons.
- Feel free to freeze the dough balls and bake fresh cookies whenever you want.
Pro tip: Make sure to squeeze out as much moisture as possible from the zucchini. Otherwise, your cookies might turn out too wet.
Leftovers and Storage
If you’re lucky enough to have leftovers (they rarely last long in my house), store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer for up to 3 months. Just thaw them at room temperature or warm them slightly in the microwave before enjoying.
Common Mistakes to Avoid
I’ve made plenty of mistakes with this recipe, so you don’t have to:
- Forgetting to squeeze the zucchini dry makes the dough too wet.
- Overmixing the batter can lead to tough cookies.
- Using quick oats instead of rolled oats results in a mushy texture.
- Baking at too high a temperature can burn edges before the middle cooks.
- Skipping the vanilla extract dulls the flavor.
Nutrition Facts (per serving)
- Calories: 160 kcal
- Carbohydrates: 24 g
- Protein: 2 g
- Fat: 6 g
- Fiber: 3 g
- Sugar: 12 g
These cookies manage to sneak in some veggies and fiber, which makes me feel a little better about indulging. Why not whip up a batch and see if you agree?