These Zucchini Oatmeal Chocolate Chip Cookies are a delightful twist on a classic treat, blending wholesome ingredients with indulgent flavors. The shredded zucchini adds a subtle moisture and tenderness, while the oats provide a satisfying chewiness. Each bite is a perfect balance of rich chocolate chips and a hint of earthy sweetness, making them irresistible yet guilt-free. With just 14 minutes of baking time, you’ll have a batch of warm, golden cookies ready to enjoy.
Perfect for dessert or a midday snack, these cookies are a clever way to sneak in some veggies without compromising on taste. The prep time of 2 hours and 15 minutes includes chilling the dough, ensuring they bake up perfectly thick and chewy. Whether you’re sharing with friends or savoring solo, these cookies are sure to become a new favorite in your baking repertoire.
Ingredients for Zucchini Oatmeal Chocolate Chip Cookies
- 1 cup (130g) shredded zucchini (lightly blotted with a kitchen towel; no need to squeeze out all moisture)
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter (softened to room temperature)
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg (at room temperature)
- 1 Tablespoon pure maple syrup
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
Step-by-Step Instructions
- Prepare the zucchini: Lightly blot shredded zucchini with a clean kitchen towel or paper towel. Measure out 1 cup (130g) and set aside (or refrigerate for up to 1 day).
- Mix dry ingredients: In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon. Set aside.
- Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium speed until creamy (about 2 minutes). Add egg and mix on high until combined (about 1 minute). Scrape down the sides of the bowl as needed.
- Add wet ingredients: Mix in maple syrup and vanilla extract on high until combined.
- Combine wet and dry ingredients: Add the dry ingredients and zucchini to the wet ingredients. Mix on low speed until just combined. With the mixer still on low, beat in the chocolate chips.
- Chill the dough: Cover and refrigerate the dough for at least 2 hours (up to 4 days). If chilling longer than a few hours, let it sit at room temperature for 30 minutes before baking.
- Preheat oven: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape cookies: Scoop or roll dough into heaping 1.5 Tablespoon portions (about the size of a medium cookie scoop). Place cookies 3 inches apart on baking sheets.
- Bake: Bake for 13-14 minutes, or until lightly browned on the sides. Centers will look soft. For crispier edges, bake for 15 minutes.
- Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. For a decorative touch, press a few extra chocolate chips into the tops while still warm.
- Store: Keep cookies fresh in an airtight container at room temperature for up to 5 days or in the refrigerator for 1 week.
Storage and Reheating Tips
These zucchini oatmeal chocolate chip cookies stay fresh in an airtight container at room temperature for up to 5 days or in the refrigerator for 1 week. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy them warm, pop a frozen cookie in the microwave for 10-15 seconds or let it thaw at room temperature.
Recipe Variations to Try
Feel free to customize these cookies to suit your taste! Swap the semi-sweet chocolate chips for dark chocolate, white chocolate, or even peanut butter chips. For a nutty twist, add 1/2 cup of chopped walnuts or pecans. If you’re gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour. You can also replace the maple syrup with honey or agave for a different flavor profile.
Time-Saving Hacks
Short on time? Skip the chilling step by placing the dough in the freezer for 30 minutes instead of the refrigerator for 2 hours. Alternatively, prepare the dough the night before and let it chill overnight. When ready to bake, let it sit at room temperature for 10-15 minutes to soften slightly. You can also use pre-shredded zucchini (just blot it well) to save a few minutes.
Equipment Guidance
For best results, use a medium cookie scoop (about 1.5 tablespoons) to ensure evenly sized cookies. A stand mixer or hand mixer makes creaming the butter and sugars a breeze, but you can also mix by hand with a sturdy spatula. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
Common Questions Answered
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer.
Do I need to peel the zucchini?
No, the skin adds nutrients and blends right into the dough.
Why are my cookies spreading too much?
Make sure your dough is properly chilled and your butter isn’t too soft. If needed, add an extra tablespoon of flour to the dough.
Zucchini Oatmeal Chocolate Chip Cookies Recipe
Ingredients
semi-sweet chocolate chips
- 1 cup shredded zucchini (lightly blotted, see step 1)
- 2 cups old-fashioned whole rolled oats
- 1 cup all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed dark or light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon pure maple syrup
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (130g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
- Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
- Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I like to use this medium cookie scoop), and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
- Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.