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Ingredients
Scale
- 1 cup (130g) shredded zucchini (lightly blotted)
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon pure maple syrup
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Whisk together oats, flour, baking soda, salt, and cinnamon in a medium bowl.
- Cream butter with brown and granulated sugars until creamy.
- Add egg, maple syrup, and vanilla, mixing until combined.
- Mix in shredded zucchini and the dry ingredients until just combined.
- Fold in chocolate chips.
- Chill the dough covered for at least 2 hours.
- Preheat oven to 350°F (177°C) and prepare baking sheets.
- Scoop dough onto baking sheets and bake for 13-14 minutes.
- Cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
Ensure butter is at room temperature for easy mixing.
Gently blot the zucchini to avoid excess moisture affecting texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8
- Sodium: 70
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 15