Meet your new cookie obsession: Zucchini Oat Chocolate Chip Cookies! Don’t let the hidden veggie throw you off—these little wonders are soft, chewy, perfectly spiced, and loaded with gooey chocolate chips. The best part? You can taste the warm oats and sweet chocolate, but the sneaky addition of zucchini brings unbeatable moisture and tenderness, making each bite utterly irresistible. Whether you’re looking to sneak some greens into snack time or just love a unique twist on classic oatmeal chocolate chip cookies, this recipe is sure to win over both kids and grown-ups alike.
Ingredients You’ll Need
Simple pantry staples and one fresh, vibrant twist set these cookies apart. Every ingredient is essential in creating the perfect balance of chewy texture, moisture, and rich flavor.
- Zucchini: Grate and squeeze out excess moisture—this adds soft texture and subtle sweetness while keeping the cookies tender.
- Old-fashioned rolled oats: Gives each cookie that homey, hearty oatmeal chew.
- All-purpose flour: Provides a sturdy base, ensuring the cookies hold together beautifully.
- Baking soda: Helps the cookies puff up just enough for that pillowy finish.
- Cinnamon: Adds warmth and depth, enhancing both the oats and the chocolate.
- Salt: Balances the sweetness and sharpens all the flavors.
- Unsalted butter: Offers rich flavor and contributes to a perfectly tender crumb.
- Coconut oil (or more butter): Delivers extra moisture with just a subtle hint of coconut, or keep it all-butter for classic flavor.
- Brown sugar: Lends caramel notes and helps create chewiness.
- Granulated sugar: Provides light sweetness and aids in spreading the cookies just the right amount.
- Large egg: Binds everything together, adding richness.
- Vanilla extract: Rounds out the flavors with classic cookie aroma.
- Semi-sweet chocolate chips: Stud every bite with melty, irresistible chocolate.
- Chopped walnuts or pecans (optional): Bring crunch and a nutty twist if you like your cookies with extra texture.
How to Make Zucchini Oat Chocolate Chip Cookies
Step 1: Prep and Preheat
Set your oven to 350°F (175°C) so it’s piping hot by the time your dough is ready. Line a baking sheet with parchment paper—this ensures you’ll have easy cleanup and perfectly golden cookie bottoms.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Combining them first ensures that the leavening agent and spice are evenly distributed for consistent flavor and rise in every cookie.
Step 3: Cream the Butter, Coconut Oil, and Sugars
Grab a large bowl and use a hand mixer (or a sturdy arm with a wooden spoon) to cream together the softened butter, coconut oil, brown sugar, and granulated sugar. Beat until the mixture is light, fluffy, and slightly paler—this step creates the iconic chewy cookie texture.
Step 4: Add Egg, Vanilla, and Zucchini
Mix in the egg and vanilla extract to your creamed mixture until fully incorporated. Then, fold in the finely shredded (and thoroughly squeezed!) zucchini. The zucchini not only adds gentle moisture but also sneaks in a touch of veggie goodness you’d never guess was there.
Step 5: Combine Wet and Dry Ingredients
Gradually add the oat-flour mixture to the wet bowl, stirring just until a soft dough comes together. You don’t want to overmix here—just enough to see all the flour disappear for tender cookies.
Step 6: Fold in Chocolate Chips and Nuts
Gently stir in the semi-sweet chocolate chips and, if you’re craving a little crunch, the chopped walnuts or pecans. This step turns the dough into a chunk-studded dream!
Step 7: Scoop and Bake
Use a tablespoon or small cookie scoop to portion out dough balls onto your lined baking sheet, making sure to leave about two inches between each for proper spreading. Bake for 10 to 12 minutes, until the edges are golden and the centers still look softly set—this is the secret to that perfect chewy texture.
Step 8: Cool and Devour
Let the cookies cool on the baking sheet for about five minutes (they’ll finish setting up), then transfer them to a wire rack. Now, resist the urge to eat them all at once—just kidding, go ahead and treat yourself!
How to Serve Zucchini Oat Chocolate Chip Cookies
Garnishes
If you want to give your Zucchini Oat Chocolate Chip Cookies a bakery-worthy finish, sprinkle a tiny pinch of flaky sea salt on top while they’re still warm. For a festive touch, dust lightly with powdered sugar or drizzle with a bit of melted dark chocolate just before serving.
Side Dishes
These cookies are delightful with a refreshing glass of cold milk or a cozy mug of coffee. For a grown-up treat, serve with a scoop of vanilla bean ice cream or a dollop of Greek yogurt and berries for a dessert-meets-breakfast twist.
Creative Ways to Present
Stack a handful of Zucchini Oat Chocolate Chip Cookies, tie them with baker’s twine, and gift them in a cute box for a heartfelt homemade present. For parties or picnics, arrange the cookies on a colorful platter with extra chocolate chips and nuts scattered around, or sandwich a layer of ice cream between two cookies for irresistible ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Zucchini Oat Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to four days—just be sure to share (or not, we won’t judge!).
Freezing
Zucchini Oat Chocolate Chip Cookies freeze beautifully. For best results, place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a resealable freezer bag or airtight container. They’ll be delicious for up to three months—just thaw and enjoy whenever the craving hits!
Reheating
If you love warm cookies, pop your Zucchini Oat Chocolate Chip Cookies in a 300°F oven for 3-4 minutes or microwave one for about 10-15 seconds. This brings back that fresh-from-the-oven gooey chocolate texture everyone loves.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! For a heartier and slightly nuttier cookie, feel free to swap half (or all) of the all-purpose flour for whole wheat. The cookies will be a tad chewier and just as delicious.
How do I make sure the zucchini doesn’t make the cookies soggy?
The key is squeezing out as much moisture as possible from the grated zucchini before mixing into the dough. A clean kitchen towel or paper towels work wonders—just give it a good squeeze!
Are Zucchini Oat Chocolate Chip Cookies kid-friendly?
Yes! The zucchini is practically invisible in flavor and texture, so it’s a great way to sneak in vegetables without anyone noticing. Even picky eaters tend to love these cookies.
Can I make these cookies vegan?
You can! Substitute the egg for a flax egg, use plant-based butter and dairy-free chocolate chips, and you’ll have a batch of tasty vegan cookies to enjoy.
Do I have to use coconut oil?
No worries if you’re not into coconut oil—you can easily use all butter for a more classic flavor, or swap in another neutral oil if you prefer.
Final Thoughts
Zucchini Oat Chocolate Chip Cookies are the kind of treat you’ll crave again and again—chewy, chocolatey, and just a little bit wholesome, thanks to that secret veggie ingredient. I hope you give this recipe a try, share a batch with your people, and turn snack time into something surprisingly special!
Print
Zucchini Oat Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Zucchini Oat Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, featuring the subtle sweetness of zucchini and the wholesome goodness of oats. They are soft, chewy, and packed with flavor, making them a perfect treat for any time of day.
Ingredients
For the Cookies:
- 1 cup finely shredded zucchini (excess moisture squeezed out)
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (softened)
- 1/4 cup coconut oil (or more butter)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- Prepare wet ingredients: In a large bowl, cream together the butter, coconut oil, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine and bake: Stir in the shredded zucchini until well combined. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Fold in the chocolate chips and nuts if using. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies are soft and chewy with a hint of spice and moisture from the zucchini.
- For a healthier version, swap half the flour with whole wheat flour.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
