Zucchini Chocolate Chip Oat Cookies
These soft, spiced zucchini cookies with chocolate chips offer a delightful way to utilize an abundance of garden zucchini.
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Instructions
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Preheat the oven to 350°F and line baking sheets with parchment paper.
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Shred 1 cup of zucchini with a coarse grater, then blot to remove excess moisture.
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Cream sugar and butter in a stand mixer until fluffy, then incorporate egg and vanilla extract.
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In a separate bowl, combine rolled oats, all-purpose flour, cinnamon, baking soda, and salt.
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Add the dry ingredients to the wet mixture, mixing on low speed until just combined, then gently mix in the grated zucchini.
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Fold in the chocolate chips.
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Scoop 1-inch balls onto the prepared baking sheets.
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Bake for 10-12 minutes, or until lightly browned.
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Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.