Old-Fashioned Zucchini Oatmeal Cookies Recipe With Chocolate Chips Is So Delicious (30 Minutes) by Jan Mostrom
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What to make with all that farm-fresh zucchini? Cookies, of course! I love this healthier oatmeal cookie recipe because we can have a treat while getting some nutrition at the same time. This old-fashioned zucchini oatmeal chocolate chip cookie recipe is easy to make and pop into the oven for a snack or dessert. It's so delicious, and even makes for a wonderful breakfast cookie.
Zucchini has many health benefits including a great punch of vitamin A, C, antioxidants and beta carotene. Fun fact: zucchini is often considered a vegetable but is botanically classified as a fruit! And in this recipe, you also get the health benefits of oatmeal and the health benefits of dark chocolate.
To make these chewy zucchini cookies, here are the ingredients you'll need to gather: fresh zucchini, old-fashioned oats, flour, kosher salt, baking soda, allspice, unsalted butter, light brown sugar, eggs, vanilla extract and dark chocolate chips or chunks. The nuts are optional. Just mix up the simple batter, shape it into cookies and bake for about 12 to 15 minutes. In only about half an hour, you can be enjoying a plate of old-fashioned zucchini oatmeal cookies!
Serve these quick and easy low-sodium oatmeal cookies as a healthier sweet snack during the day, or for dessert after dinner. Be sure to make enough to go around because they disappear quickly.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes (ovens vary)
Total Time: 27 to 30 minutes
Servings: 12
Ingredients
- 1 medium zucchini, grated and with moisture pressed out
- 2 cups old-fashioned rolled oats
- 1 cup flour (whole-wheat flour, all-purpose flour or gluten-free flour)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup dark chocolate chips
- 1/2 cup toasted nuts, chopped (optional)
Here's how to make it:
- In a mixing bowl with an electric mixer or the bowl of a stand mixer, cream the butter and sugar. Add the egg and vanilla, and mix until well blended.
- Add the oats, flour, baking soda, salt and allspice. Mix until just blended.
- Add the zucchini (make sure to press out the moisture in the zucchini first), the chocolate chips (or chunks) and the nuts, if desired. Stir to combine. (You could use pecans, walnuts, almonds or even cashews in this recipe.)
- Use an ice cream scoop or large spoon to drop the dough onto a parchment paper-lined baking sheet at least 1 to 2 inches apart. Sprinkle with flaky salt, if desired.
- Bake in an oven that's been preheated to 375 degrees F for about 12 to 15 minutes or until cooked through and golden. Remove to a cooling rack and allow to cool for a few moments before serving. Store leftover cookies in an airtight container.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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