Best Zucchini Oatmeal Chocolate Chip Cookies Recipes

Zucchini Oatmeal Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield 12 to 15 cookies

Number Of Ingredients 13

1 medium zucchini (5 to 6 ounces), grated
2 cups old-fashioned rolled oats
1 cup whole-wheat flour (see Cook's Note)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup dark chocolate chips
1/2 cup toasted pecans, chopped, optional
Flaky sea salt, optional

Steps:

Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.

Daphne Oz's Zucchini or Squash Chocolate Chip Oatmeal Cookies image

Provided by @MakeItYours

Number Of Ingredients 1

1 cup shredded zucchini, yellow squash, butternut squash or sweet potato, 2 cups old-fashioned whole rolled oats, 1 cup almond flour, ¼ cup all-purpose or oat flour, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup unsalted butter, softened, 1 cup granulate

Steps:

Place the shredded zucchini or squash on a dish towel and blot to soak up any surface liquid (no need to squeeze/wring)
In a medium bowl, whisk the oats, flours, baking soda, and salt
Beat the butter and sugar together in a separate bowl until lightened and creamy, about 2 minutes
Add the egg and beat another minute
Add the vanilla extract and maple syrup and beat another 30 seconds
Stir the zucchini or squash into the dry ingredients to evenly distribute, then add to the wet ingredients and beat until combined
Fold in the chocolate chips
Cover and refrigerate the dough for 2 to 4 hours
Preheat oven to 350˚F
Line a baking sheet with parchment paper
Roll 2 tablespoons of dough into a ball for each cookie, then arrange on the baking sheet 3 inches apart
Bake until golden brown and crisp on the edges, about 18 minutes
Let cool 5 minutes before removing to a wire rack to cool completely
Store in an airtight container at room temperature for 3 to 5 days