Soft Oatmeal Chocolate Chip Zucchini Cookies
Soft, chewy oatmeal chocolate chip zucchini cookies made with simple pantry ingredients and fresh shredded zucchini. The perfect sweet treat to use up extra garden zucchini—and they freeze beautifully for later.
Servings 2 dozen
Ingredients
Dry Ingredients Mixture
- 1 cup quick oats
- 1 1/2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients Mixture
- 1/4 cup salted butter softened
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1/4 cup applesauce, unsweetened
- 1 egg
- 1/2 Tbsp vanilla extract
- 1 1/2 cups shredded zucchini
Add-Ins
- 1 cup semi-sweet chocolate chips
- optional pecans, walnuts, raisins, coconut
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Shred zucchini. Squeeze dry with clean towel or paper towel.
- Mix dry ingredients — oats, flour, cinnamon, baking soda, and salt.
- Cream butter + sugars until fluffy.
- Add applesauce, eggs, and vanilla. One at a time. Mix well.
- Fold in shredded zucchini.
- Stir dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Scoop 2 Tbsp dough onto baking sheet.
- Bake 12–14 minutes until edges are golden.
- Let cool on cookie sheet for 5 minutes and then transfer to cooling rack.
