Soft, chewy, and crispy edges with just a hint of cinnamon, these Zucchini Chocolate Chip Cookies are absolutely divine. Even better, you can’t taste the vegetable hidden in them!
I’m always trying to find ways to get vegetables into the girls diet. They’re usually good on most but there are a few that they don’t particularly like. For example, zucchini. So I hide it in foods like Veggie Quesadillas, or Zucchini Bread. I thought, why not in cookies too? They love chocolate chip cookies. Apparently, these have been a hit with them. Especially since you can’t taste the zucchini at all!
Each cookie is flavored with cinnamon, butter, brown sugar, and a little agave. There’s plenty of texture from the oats and shredded zucchini too. The agave gives a crispy edge to the cookies but moisture from the zucchini ensures that the cookies are chewy and tender. And with every bite, you just keep wanting more.
I kept it on the basic side for the kids but there are some great add ins that you can play around with. Here are a few options:
- Nuts like walnuts or pecans
- White Chocolate Chips instead of Milk Chocolate Chips
- Raisins
- Shredded Carrot
Zucchini Chocolate Chip Cookies
Ingredients
- 1 c zucchini, shredded
- 2 c old fashioned rolled oats
- 1 c All Purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ c unsalted butter, room temperature
- ½ c brown sugar
- 1 egg
- 1 Tbsp agave (maple syrup is a great alternative)
- 1 ½ tsp vanilla extract
- 1 c chocolate chip cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. If using parchment paper, spray with nonstick cooking spray.
- In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the butter and brown sugar.
- Add in the egg and whisk well until it’s fluffy.
- Add in the shredded zucchini, agave, and vanilla extract and mix well.
- Now add in the dry ingredients and mix well.
- Fold in the chocolate chip cookies.
- Scoop about 1Tbsp batter and place on baking sheet.
- Bake 13-14 minutes.
- Remove from oven and let cool for 2-3 minutes before transferring to a wire rack.
