Oatmeal Chocolate Chip Zucchini Cookies
The softest, chewiest oatmeal cookies, with a touch of spice, laced with melty nuggets of semi-sweet chocolate, and ultra-moist from grated zucchini. These Oatmeal Chocolate Chip Zucchini Cookies are irresistible! Quick and easy to prep too!
Servings 24
Ingredients
- 2 cups quick oats
- 2/3 cup all-purpose flour
- 2 tbsp. cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup butter melted, slightly cooled
- 1 large egg
- 2 tsp. vanilla
- 1 1/2 cups grated zucchini
- 1 1/2 cups semi-sweet chocolate chips divided
Instructions
- In a large bowl, whisk together quick oats, flour, cocoa powder, baking soda, salt, cinnamon, and brown sugar.
- In a small bowl, whisk together butter, egg, and vanilla.
- Add the wet ingredients to the dry ingredients, along with zucchini and 1 cup semi-sweet chocolate chips.
- Stir until incorporated - batter will be thick and quite heavy.
- Drop dough by rounded tablespoonful (golf ball-sized) onto parchment paper or silicone mat-lined baking sheets, and flatten slightly.
- Press 4-5 additional chocolate chips on top.
- Bake at 350 degrees for 12-15 minutes, or until centers appear set and edges are lightly browned.
- Remove from heat, and allow to cool on baking sheets for 2-3 minutes before removing to wire racks to cool completely.
- Store in an airtight container.