Zucchini Chocolate Chip Oatmeal Cookies

Recipe Collection: Dessert

Zucchini Chocolate Chip Oatmeal Cookies offer a unique blend of flavors with the natural sweetness of zucchini and rich chocolate chips. These vegetarian treats are a delightful twist on the classic American cookie, perfectly spiced with cinnamon for a soft, moist texture that makes them irresistible. Ideal for those with gluten, dairy, and egg allergies, these cookies are versatile enough for any occasion—enjoy them as a snack or dessert.

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Overview

These delightful cookies are a unique twist on the classic oatmeal cookie, featuring the subtle sweetness of zucchini and the rich indulgence of chocolate chips. Perfectly spiced with cinnamon, these cookies are soft, moist, and sure to be a hit at any gathering.

Diet Type

Vegetarian

Allergies

Dairy, Gluten, Eggs

Cuisine

American

Serving Size: 24

Cooking Time: 12 minutes

Ingredients

• 0.5 Cups (cups) butter, softened
• 0.75 Cups (cups) white sugar
• 1 Whole egg
• 0.5 Teaspoons (tsp) vanilla extract
• 1.5 Cups (cups) zucchini, grated
• 1.5 Cups (cups) all-purpose flour
• 0.5 Teaspoons (tsp) baking soda
• 1 Teaspoons (tsp) cinnamon, ground
• 0.25 Teaspoons (tsp) salt
• 1 Cups (cups) quick cooking oats
• 1 Cups (cups) granola
• 1 Cups (cups) semisweet chocolate chips

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, cream together the softened butter and white sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add the egg and vanilla extract to the creamed mixture, beating well until fully incorporated.
4. Stir in the grated zucchini, ensuring it is evenly distributed throughout the mixture.
5. In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the zucchini mixture, stirring until just combined.
6. Fold in the quick cooking oats, granola, and semisweet chocolate chips, ensuring they are evenly mixed.
7. Drop spoonfuls of the dough onto the prepared baking sheet, leaving at least 2 inches between each cookie to allow for spreading.
8. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. The cookies will remain soft and moist due to the zucchini.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade Zucchini Chocolate Chip Oatmeal Cookies!