Enjoy a warm Zucchini Chocolate Chip Cookie hot out of the oven with its warm chocolate melting over every bite! Hard to eat one! But luckily made with lots of healthy ingredients!
Course: Cookies, Dessert
Keyword: Zucchini Chocolate Chip Cookies
Cookie cooling rack
Mixing bowl and mixer (ie., stand up mixer or hand mixer)
¾cupplus 2 tbsp Dark Brown Sugar
Fresh Zucchini Ingredients
1cupShredded Zucchininot peeled
1cupWhite Whole Wheat Flour
1 1/2cupsQuick Rolled Oats
Mix In Ingredients
1 1/2cupsDark Chocolate ChipsGhirardelli
Making the Cookie Dough
In a stand up mixer, beat together the ingredients from the Wet Ingredients.
Mix in the Shredded Zucchini.
Slowly add and mix in the dry ingredients.
Lastly mix in Chocolate Chips and Walnuts or desired ingredients.
Once the cookie dough is made, let the dough rest for 15 minutes. This allows the quick rolled oats time to absorb some of the liquids reducing the cookies from spreading when baking.
Making the Cookies
Preheat your oven to 350°.
Spray two baking sheets with non-stick spray or line them with parchment paper.
The final cookie dough is very sticky and moist. When placing the dough onto the prepared baking sheets it will stick to your hands.
Drop the dough by tablespoonfuls onto the prepared baking sheets. It will be difficult to move the cookie dough once placed on the baking sheet.
Bake the cookies for about 13 to 15 minutes, until they feel set on top. Lift the edge of one cookie; its bottom should be light brown.
Remove the cookies from the oven, and cool for a few minutes and then transfer to a cooling rack.
Calories are approximate depending upon cookie size and any substitutions to the ingredients. After the cookies are cooled, store the desired amount in a freezer safe bag. Enjoy the cookies from a frozen state or unthaw for no loss in quality. Don't forget to enjoy a few of them immediately! Remember there is fresh Zucchini in this cookie that will go bad if left too long at room temperature.