Zucchini Oatmeal Cookies (with chocolate chips!)

4.62 from 21 votes

Zucchini Oatmeal Cookies (with chocolate chips!)

These Zucchini Oatmeal Cookies are soft, chewy, and full of chocolate chips! If you like zucchini bread, you're going to love when grated zucchini is hidden in your cookies.

Prep Time 10

Bake Time 15

Total Time 25

Servings Cookies

Author Melissa Williams

Ingredients

1 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
4 tablespoons unsalted butter at room temperature
½ cup light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup shredded zucchini
2 cups old fashioned oats
1 cup dark chocolate chips Ghirardelli 60%

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
1 ¼ cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 teaspoon cinnamon
In a large mixing bowl, combine butter and sugars, mix with a hand mixer on medium until smooth.
4 tablespoons unsalted butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar
Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
1 teaspoon vanilla extract, 1 large egg, 1 cup shredded zucchini
Add flour mixture and stir until just combined. Stir in oats and chocolate chips.
2 cups old fashioned oats, 1 cup dark chocolate chips
Use a medium cookie scoop to portion out the dough onto the prepared baking sheets, approximately 2” apart. Press some additional chocolate chips into the dough balls, if desired.
Bake for 12-15 minutes or until golden.
Remove cookies from pans; cool completely on wire racks.

Notes

Store baked cookies in an airtight container at room temperature for up to 5 days.
1 cup of shredded zucchini should be approximately 2 medium zucchini.

Nutrition