Zucchini Chocolate Chip Cookies

5 from 1 vote

Zucchini Chocolate Chip Cookies are a healthier version of everyone's favorite cookies. Keep them in the freezer and they make a great snack!

Prep Time20

Cook Time12

Total Time32

Course: Dessert, Snack

Cuisine: Universal

Keyword: chocolate chip, cookies, healthier, oatmeal, oats, vegetarian, zucchini

Servings:

Calories: 200kcal

Author: Carissa Serink

Equipment

Baking sheet
Parchment paper or silicone baking mat
Box Grater
Colander
Stand Mixer or hand mixer
Clean Dish Towel or cheesecloth or paper towel

Ingredients

1 medium zucchini shredded (about 1 1/2 cups)
1 teaspoon salt
½ cup butter softened and divided (use non-dairy butter alternative to make these cookies dairy-free)
1 cup rolled oats
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional - don't use if you need the cookies to be nut free)
1 ½ cups chocolate chips or chopped dark chocolate (make sure to use dairy-free chocolate to make these cookies dairy-free)

Instructions

Move oven racks to upper middle and lower middle positions. Heat oven to 375°F. Line two cookie sheets with parchment paper or silicone baking mats (NOTE: Cookies baked on silicone mats will spread more than those baked on parchment).
Toss shredded zucchini with 1/2 teaspoon of the salt in a colander. Let it sit in the sink for 10 minutes.
Melt 4 Tablespoons of the butter in a small skillet over medium heat. Continue to cook, stirring often until fragrant and golden brown. Transfer to a heat-proof bowl or measuring cup to cool completely (put it in the fridge or freezer to cool it quickly).
Whisk together 1 cup rolled oats, 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt in a medium bowl. Set aside.
Cream together the remaining 4 Tablespoons of softened butter, the cooled browned butter, and 3/4 cup granulated sugar on medium-high speed of a stand mixer, about 3-5 minutes, until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract and continue mixing for 2-3 more minutes.
Reduce mixer speed to low and add the oat mixture. Continue mixing at low speed until the dry ingredients are incorporated.
Transfer the shredded zucchini to a clean dish towel (or a couple of layers of paper towel) and squeeze out any excess moisture. Fold it in, along with 1 cup chopped walnuts or pecans (if using) and 1 1/2 cups chocolate chips or chopped dark chocolate.
The cookies can be cooked right away, or you can refrigerate the dough until you are ready to bake. Scoop them in 2 Tablespoon portions onto the prepared baking sheets, spread 2 inches apart. Bake until the edges are beginning to brown, about 9-12 minutes. Cool on the baking sheets.

Nutrition