Zucchini Chocolate Chip Cookies
Zucchini Chocolate Chip Cookies are a healthier version of everyone's favorite cookies. Keep them in the freezer and they make a great snack!
Servings: 24
Calories: 200kcal
Ingredients
- 1 teaspoon salt
- 1 medium zucchini, shredded (about 1 ½ cups)
- ½ cup butter, softened and divided (1 stick)
- 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
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 ½ teaspoon of the salt in a colander. Let sit in 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 the oats, all purpose flour, whole wheat flour, baking soda, baking powder and ½ teaspoon of salt in a medium bowl. Set aside.
- Cream together the 4 Tablespoons of softened butter, the cooled browned butter and the granulated sugar on medium high speed of a stand mixer, about 3-5 minutes, until light and fluffy. Add the vanilla and egg 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.
- Squeeze any excess moisture out of the shredded zucchini, and fold it in, along with the nuts and chocolate chips.
- 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
Calories: 200kcal