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 1/2 cups shredded zucchini measure before removing moisture
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 1/3 cup butter melted
- 1/2 cup creamy peanut butter creamy, but not drippy
- 1/3 cup real maple syrup
- 2 teaspoons vanilla extract
- 1 large egg
Dry Ingredients:
- 1/2 cup brown sugar or coconut sugar
- 2 3/4 cup rolled oats
- 1/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon ground flax meal
- 1 tablespoon chia seeds
- 1/2 cup chocolate chips
Instructions
- Place a piece of cheesecloth or some thick paper towel inside a strainer. Place shredded zucchini inside. Sprinkle with kosher salt and toss gently. Let sit while you prepare the rest of the cookie batter.
- Combine Wet Ingredients in a large bowl. Whisk to combine.
- Combine all the Dry Ingredients, except the chocolate chips, in a medium bowl. Whisk to combine (ensure there are no clumps).
- Add the Dry Ingredients to the Wet Ingredients. Stir to combine.
- Squeeze out as much water as possible from the zucchini.
- Add chocolate chips and zucchini to the cookie dough; fold in.
- Place cookie dough in fridge for 5-10 minutes - preheat oven to 375 degrees F.
- Spray baking sheet with olive oil or your non-stick of choice.
- 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. 1/2 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.
- 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.
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.
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