Enjoy warm Zucchini Chocolate Chip Cookies hot out of the oven with chocolate melting over every bite! These cookies are moist, tender and chewy. And who says healthy options are not delicious? One bite leads you to a second and third cookie! They are that dangerous. But luckily we make them with a lot of healthy ingredients! Plus they are a delicious way to sneak a little oatmeal into your diet.
A perfect option when you have extra Zucchini from your garden. Enjoy a cookie right out of the oven for the warm, melted chocolate flavor or right out of the freezer for a cool, refreshing cookie! Read on for step by step instructions for these easy to make healthy cookies!!
Zucchini Chocolate Chip Cookies Preparation
Get ready to make a super easy cookie! Start with measuring your ingredients and grating the Zucchini. Often people ask if they need to peel the Zucchini. The answer is no. Zucchini is mostly water melting nicely into the cookie. Plus you want to retain the beautiful, rich green color that makes the Zucchini stand out from the other produce. Did you know that Zucchini is classified as a vegetable and a fruit! How can that be? Many of us consider Zucchini as a vegetable in the dishes we prepare. That seems to make perfect sense. From a botanical viewpoint Zucchini is a berry because of their non-edible flower. But regardless if you consider Zucchini a vegetable or a fruit, our Zucchini Chocolate Chip Cookies are just awesome! The article “Is Zucchini a Fruit or Vegetable” provide a few quick facts.
Selecting the Ingredients
The selections of ingredients is an important step for a delicious cookie and often comes down to personal preference. Brown Sugar is an important ingredient in this recipe and comes in light and dark brown sugar. My preference is dark brown sugar because it provides a richer color and flavor from the added molasses. White Whole Wheat flour from King Arthur is perfect for this recipe with its mild flavor. A teaspoon of cinnamon adds an undertone of spice that you can adjust to your preference. Quick rolled oats, dark chocolate chips and walnuts provide depth of flavor and texture to this Zucchini Chocolate Chip Cookies. Feel free to substitute pecans or other nuts for the walnuts. If there is a nut allergy, just eliminate them.
Making the Cookie Dough
The Zucchini Chocolate Chip Cookies dough is quick and easy to make. Slowly mix together the ingredients and notice how the texture changes. 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. The final cookie dough is very sticky and moist. When placing the dough onto the prepared baking sheets it will stick to your hands. Plus it will be difficult to move the cookie dough once placed onto the baking sheet. Bake in a 350 degree oven for about 13 minutes depending upon your oven. Let the cookies cool for a few minutes on the baking pan before moving to a cooling rack.
Freezing the Healthy Zucchini Chocolate Chip Cookies
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.
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Zucchini Chocolate Chip Cookies
- Cookie sheets
- Cookie cooling rack
- Parchment paper
- Mixing bowl and mixer (ie., stand up mixer or hand mixer)
- Vegetable Grater
- 1/4 cup Olive Oil
- 2 tsp Vanilla Extract
- 1 Egg large
- ¾ cup plus 2 tbsp Dark Brown Sugar
Fresh Zucchini Ingredients
- 1 cup Shredded Zucchini not peeled
- 1 cup White Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Cinnamon
- 3/4 tsp Salt
- 1 1/2 cups Quick Rolled Oats
Mix In Ingredients
- 1 1/2 cups Dark Chocolate Chips Ghirardelli
- ½ cup Walnuts Chopped
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.