Zucchini-Oat Chocolate Chip Cookies

07.22.2014

Every summer we all see an abundance of zucchini recipes everywhere. Zucchini is very versatile with a simple mellow flavor so it can go in just about anything. So, why not add to cookies? You may think, oh no that’s taking it too far, but these taste just like zucchini cake or zucchini bread rather in cookie form. I’d say this is definitely one of the best uses I could ever think of for zucchini. Saute it, bake it or fry it – yes that’s always good. Put it in soup or toss it in as part of the main dish and yeah that’s quite delicious, but add it to cookies along with sweet cinnamon, chewy oats, crunchy pecans and a fair amount of chocolate chips and you get something totally irresistible. Something just like what Grandma would have made. Delicious, homestyle, soft and flavorful cookies. Sometimes the old fashioned kind of recipes are just simply the best! Try these Zucchini Oat Chocolate Chip Cookies soon, everyone will love them!

Zucchini Oat Chocolate Chip Cookies | Cooking Classy

Zucchini Oat Chocolate Chip Cookies | Cooking Classy

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Zucchini-Oat Chocolate Chip Cookies

4.5 from 10 votes

Delicious, homestyle, soft and flavorful cookies. Sometimes the old fashioned kind of recipes are just simply the best!

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, oat cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Calories: 203 kcal
Author: Jaclyn

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
  • 1 cup quick oats
  • 3/4 cup chopped pecans or walnuts
  • 1 2/3 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract.
  3. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  4. Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
  5. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  6. Recipe Source: adapted with slight changes from Nestle
Nutrition Facts
Zucchini-Oat Chocolate Chip Cookies
Amount Per Serving
Calories 203 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 56mg 2%
Potassium 131mg 4%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 12g
Protein 2g 4%
Vitamin A 3%
Vitamin C 1.7%
Calcium 2%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Zucchini Oat Chocolate Chip Cookies | Cooking Classy

Zucchini Oat Chocolate Chip Cookies | Cooking Classy

152 comments

  • Jessica: Soft, fluffy, chewy cookie that is simple to make. We enjoyed them. September 12, 2018 at 9:58am Reply

  • Jane Birt: Excellent! September 8, 2018 at 10:24am Reply

  • Linda Smith: Could honey be a substitute for the sugars? September 3, 2018 at 9:49am Reply

    • Jaclyn: Not for this recipe because they’d be too runny. September 3, 2018 at 9:43pm Reply

  • Michelle: these are great! I used splenda sugars to cut the sugar, and they turned out awesome! August 26, 2018 at 6:54pm Reply

    • Jaclyn: Glad that sub worked for you Michelle. Thanks for your review! August 26, 2018 at 8:49pm Reply

  • Gina: So do you wring our zucchini or not when preparing? August 26, 2018 at 1:16pm Reply

    • Jaclyn: I don’t and never have for this recipe, but if you get a really wet zucchini then I might. August 26, 2018 at 2:22pm Reply

  • Mariah: For some reason mine seemed a bit dry, but they were also super fluffy and yummy. Took more like 16 minutes to cook instead! August 25, 2018 at 2:10pm Reply

  • Elli: Did you squeeze out the zucchini before you added it to the batter? My batter is very “soupy” and looks more like pancake batter. August 17, 2018 at 12:30pm Reply

    • Jaclyn: No I didn’t. Sorry that happened, it must have been a very wet zucchini or something. So yes next time when baking if the zucchini seems very wet I’d wring it a little first. August 22, 2018 at 5:55pm Reply

  • Jaci: Do I have to use quick oats? August 8, 2018 at 5:09pm Reply

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