Zucchini Chocolate Chip Cookies Recipe
Zucchini Cookies - a delicious, easy zucchini cookie recipe that is made with chocolate chips, oats and maple syrup!
Ingredients
- 1 ½ cups shredded zucchini measure before removing moisture
- ½ teaspoon kosher salt
Wet Ingredients:
- ½ cup creamy peanut butter creamy, but not drippy
- ⅓ cup butter melted
- ⅓ cup real maple syrup
- 2 teaspoons vanilla extract
- 1 egg
Dry Ingredients:
- 2 ¾ cups rolled oats
- ½ cup brown sugar or coconut sugar
- ¼ cup whole wheat flour
- 1 tablespoon ground flax meal
- 1 tablespoon chia seeds
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ½ cup chocolate chips
Instructions
- Prep Zucchini: Place a piece of cheesecloth or some thick paper towel inside a strainer. Place 1 ½ cups shredded zucchini inside. Sprinkle with ½ teaspoon kosher salt and toss gently. Let sit while you prepare the rest of the cookie batter.
- Wet Ingredients: In a large bowl, add ½ cup creamy peanut butter, melted butter, ⅓ cup real maple syrup, 2 teaspoons vanilla extract, and 1 egg. Whisk to combine.
- Dry Ingredients: In a separate bowl, add 2 ¾ cups rolled oats, ½ cup brown sugar, ¼ cup whole wheat flour, 1 tablespoon ground flax meal, 1 tablespoon chia seeds, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, and ¼ teaspoon baking powder. Whisk to combine (ensure there are no clumps).
- Combine: Add the Dry Ingredients to the Wet Ingredients. Stir to combine.
- Zucchini + Chocolate Chips: Squeeze out as much water as possible from the zucchini. Add ½ cup chocolate chips and zucchini to the cookie dough; fold in.
- Cool: Place cookie dough in fridge for 5-10 minutes.
- Prep: Preheat oven to 375℉. Spray baking sheet with olive oil or your non-stick of choice.
- Bake Cookies: Taking approximately 2 tablespoons of dough in your hand at a time, form into a ball and then compress into a patty/cookie shape on the sheet. They should be approx. ½ inch thick. Place in oven, middle rack, for 12-14 minutes or until the edges start to become slightly brown (they will spread a little). For my oven 13 minutes was perfect, just keep an eye on your cookies towards the end of the cook time.
- Cool + Serve: Remove and let rest on the cookie sheet 5-10 minutes. Transfer to a cooling rack and LET COOL COMPLETELY. If you don't let them cool completely they may break very easily. Enjoy!
Notes
- Gluten-Free: to make this recipe gluten-free ensure you are using certified gluten-free oats and 1-to-1 gluten free flour instead of whole wheat.
- Dairy-Free: you can sub a plant-based butter if you want to make this dairy-free.
- Peanut-Free: I haven't tested this myself, but I am sure you could use a creamy nut butter alternative to peanut butter.
- Storage: store in an airtight container on the counter for a few day then move the refrigerator.
- Freezer: you can either individually wrap them in plastic wrap or layer them with aluminum foil, plastic wrap, or parchment paper in between them and store in a freezer-safe bag or container for up to 6 months.
Nutrition
Calories: 182kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 293mg | Potassium: 149mg | Fiber: 2g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
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