Okay you guys… these cookies are absolutely amazing.
As you all know, I’m on a “healthy sweets” kick. Because I’m always craving sweets. And as per usual, these aren’t necessarily “healthy”… BUT they DO contain a good amount of zucchini. And 1/2 a cup of sugar actually isn’t all that bad for a cookie recipe.
I hope that mommies out there will consider this one over the plain old chocolate chip.
You can’t taste the zucchini at all, it only adjusts the texture a bit. And the oats, cinnamon & chocolate chips really help make this a truly delectable cookie. Nick absolutely loved these! Love getting that stamp of approval from the hubby.
I’m excited to make these whenever josh is older and asks for yummy sweets. Gotta get those veggies in somehow 😉
- 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
- 1/4 cup packed light-brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded zucchini (from about 1 medium zucchini)
- 1 cup quick oats
- 1 2/3 cups semi-sweet chocolate chips
PREHEAT oven to 350° F. Lightly grease baking sheets.
COMBINE flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.
BAKE for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.
Adapted slightly from https://www.verybestbaking.com/recipes/145079/zucchini-oat-dark-chocolate-chip-cookies/