Description
Soft, chewy, and full of wholesome ingredients, these Healthy Zucchini Oatmeal Cookies are the perfect snack or dessert for any time of the day. With shredded zucchini adding moisture and nutrients, rolled oats providing fiber, and just the right amount of sweetness from chocolate chips, these cookies are a delicious way to enjoy a healthier treat.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 1 cup (133 g) shredded zucchini, blotted to remove excess moisture
- 3 cups (285 g) old-fashioned rolled oats
- 2 cups semisweet chocolate chips (reserve some for topping)
Instructions
- Prepare Wet Ingredients:
In a large mixing bowl, combine softened butter, dark brown sugar, and granulated sugar. Beat with an electric mixer on high speed for 1-2 minutes until light and creamy. - Add Eggs and Vanilla:
Beat in the eggs and vanilla extract, mixing until fully incorporated. - Mix Dry Ingredients:
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until almost combined. - Fold in Zucchini:
Gently fold the shredded zucchini into the dough, ensuring it’s evenly distributed. - Incorporate Oats and Chocolate Chips:
Stir in the rolled oats and chocolate chips, reserving some chips for topping if desired. - Chill the Dough:
Cover the dough with plastic wrap and refrigerate for 30 minutes. While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Scoop and Bake:
Using a cookie scoop or spoon, drop rounded 1 ½-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12-13 minutes, or until the edges are lightly golden and the centers are set. - Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Blot the Zucchini: Make sure to remove excess moisture from the shredded zucchini to avoid overly soft cookies.
- Storage Tips: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- Freezing Dough: Scoop the dough into portions and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
- Custom Add-Ins: Swap out chocolate chips for raisins, nuts, or dried cranberries for a fun variation.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American