Zucchini Chocolate Chip Cookies

These healthy cookies feature shredded zucchini, oats, and whole wheat flour.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 114kcal

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Grate the zucchini and place it in between two paper towels or clean dish towels. Squeeze the top towel into the zucchini to blot out as much water as possible. You can repeat this step if desired to really get rid of the water.
In a large mixing bowl, beat the softened butter, granulated and brown sugar, egg, and vanilla with a hand mixer.
In a separate bowl, stir together the oats, whole wheat flour, cinnamon, baking soda, and salt. Add that to the bowl with the wet ingredients, and mix with a rubber spatula.
Stir in the grated and blotted zucchini and semi-sweet chocolate chips.
Scoop the batter out in rounded tablespoons and place them on the lined baking sheets two inches apart.
Transfer the baking sheets to the oven and bake for 9 to 11 minutes. You can rotate the baking sheets halfway through cooking time if desired, or you can bake one sheet at a time on the center rack. The cookies are done baking when they are golden brown around the edges.
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Store cookies in an airtight container with wax paper between layers to prevent sticking. Keep the container in the fridge for up to a week or in the freezer for up to three months. Do not store the cookies at room temperature, since they are moist and will be more susceptible to mold that way.