Description
These Zucchini Oatmeal Chocolate Chip Cookies hide veggies in plain sight! Grab your grater for the most deliciously sneaky treat that’ll fool even the pickiest eaters.
Ingredients
Scale
- 1½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups (135g) old-fashioned rolled oats
- 1 cup (125g) finely grated zucchini (moisture slightly squeezed out)
- 1 cup (175g) semi-sweet chocolate chips
- ½ cup (60g) chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Grate zucchini using the fine side of a box grater, then gently squeeze in a clean kitchen towel to remove some moisture.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until combined and slightly fluffy, about 2 minutes.
- Add egg and vanilla extract to the butter mixture, beating until incorporated.
- Gradually add the flour mixture to the butter mixture, stirring just until combined.
- Fold in the grated zucchini, then gently fold in the rolled oats and chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten the tops of the cookies with the back of a spoon.
- Bake for 11-13 minutes, until edges are lightly golden but centers still look slightly soft.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.