Go Back
–+ servings
Zucchini Oatmeal Chocolate Chip Cookie

Zucchini Oatmeal Chocolate Chip Cookies for Guilt-Free Indulgence

Delight in these Zucchini Oatmeal Chocolate Chip Cookies, a perfect blend of wholesome flavor and healthy indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour for added fiber.
  • 1 cup Old-Fashioned Rolled Oats Avoid instant oats to retain chewiness.
  • 1 teaspoon Baking Soda Ensure freshness for best rise.
  • ½ teaspoon Fine Sea Salt Enhances overall flavor.
  • 1 teaspoon Ground Cinnamon Nutmeg can be an alternative.
  • ½ cup Unsalted Butter Can be swapped with coconut oil for dairy-free version.
  • ¼ cup Neutral Oil Choose canola, avocado, or light olive oil.
  • ½ cup Packed Light Brown Sugar Dark brown sugar offers richer flavor.
  • ¼ cup Granulated Sugar Consider reducing for a less sweet cookie.
  • 1 large Egg A flax egg works for a vegan option.
  • 1 teaspoon Vanilla Extract Use pure for best flavor.
  • 1 cup Finely Shredded Zucchini Can substitute carrots, squeeze out excess moisture.
  • 1 cup Semisweet Chocolate Chips Dark chocolate options available.
  • ½ cup Chopped Walnuts or Pecans Optional for added crunch.

Equipment

  • Oven
  • Mixing Bowls
  • hand mixer or stand mixer
  • cookie scoop
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Wash, trim, and shred one medium zucchini, then squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon.
  4. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  5. Add egg and vanilla to the mixture, mixing until smooth.
  6. Fold shredded zucchini into the wet mixture until evenly distributed.
  7. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
  8. Fold in chocolate chips and optional nuts, ensuring even distribution.
  9. Chill the dough in the refrigerator for 20-30 minutes if too soft.
  10. Scoop out 1 ½ tablespoons of dough per cookie onto prepared sheets, spacing 2 inches apart.
  11. Bake for 10-12 minutes until edges are set but centers slightly underdone.
  12. Cool on baking sheet for 5 minutes before transferring to cooling rack.

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 90mgFiber: 1gSugar: 9gVitamin A: 250IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week.

Tried this recipe?

Let us know how it was!