Oatmeal Chocolate Chip Zucchini Cookies

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 296, total fat 17 G., saturated fats 8 G., proteins 5 G., carbohydrates 34 G., fiber 4 G., cholesterol 32 mg, sodium 173 mg, sugar 16 G.

There are plenty of great chocolate chip cookie recipes online, but how about adding vegetables and oats to the dough? These delicious cookies are packed with all the good stuff: zucchini, oats, and whole-wheat flour. Toasted nuts and dark chocolate chips add a buttery crunch and sweetness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium zucchini (150–170 g), grated
2 cups of oatmeal
1 cup whole grain flour
1 teaspoon coarse salt
0.5 tsp of soda
1/4 tsp allspice
110 g unsalted butter at room temperature
3/4 cup firmly packed light brown sugar
1 large egg at room temperature
2 tsp vanilla extract
1 cup dark chocolate chips
1/2 cup toasted pecans, chopped, optional
Sea salt flakes, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain flour, rolled oats, zucchini, allspice, pecans, chocolate chips (granules)

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line 2 rimmed baking sheets with parchment paper.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
Place the grated zucchini on a plate lined with paper towels to absorb as much liquid as possible. Set aside.

In a large bowl, combine oats, flour, salt, baking soda, and allspice.
In another bowl, beat the butter and brown sugar with a mixer on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the flour mixture and mix until smooth, 15–20 seconds. Then add the zucchini, chocolate, and toasted pecans, if using, and mix.
Using a 1/4 cup ice cream scoop, drop the batter into mounds on the prepared baking sheets, spacing them at least 2.5 cm apart.
Sprinkle the tops of the cookies with sea salt, if using. Bake until set, 15–20 minutes. Let the cookies cool on the baking sheet for at least 5 minutes, then transfer them to a wire rack to cool completely. Store the cookies in a tightly sealed container for up to 1 week.