Chewy Oatmeal Cookies with zucchini and chocolate chips are sweet little morsels with a veggie twist.
Just when I think I’m out of zucchini recipes ideas, inspiration strikes! This time, I combined chocolate chips, oatmeal, and zucchini for a twist on a classic you are going to love. Zucchini oatmeal chocolate chip cookies might just be your new favorite recipe for filling the cookie jar.
I never get tired of zucchini and bake with it all year – zucchini bread in the spring, zucchini brownies for the summer, pumpkin zucchini muffins for the fall, and, now, these zucchini oatmeal cookies for the winter. They’re studded with melty chocolate chips and have the best chewy-soft texture.
Why do I love zucchini so much? Shredding it and mixing it into batters and doughs adds lots of moisture. That moisture makes whatever you’re making even better!
These chocolate chip zucchini cookies are easy to make – with zucchini available all year, nothing is stopping you from making a batch this week! I hope you do because they really are so good.
- Shredded zucchini patted dry with a paper towel
- Rolled oats
- All-purpose flour
- Baking soda
- Softened butter
- Brown sugar
- Maple syrup or honey
- Vanilla extract
- Chocolate chips – semi-sweet chocolate chips are great or try milk or dark chocolate chips.
Mix the oats, flour, baking soda, salt, and cinnamon in a mixing bowl. Set the dry ingredients aside.
In a stand mixer with a paddle attachment or a bowl with a hand mixer, beat the butter and both types of sugar until the mixture is creamy.
Mix in the egg until well combined. Add maple syrup and vanilla and mix combine.
Add the flour mixture and zucchini to the wet ingredients and mix until thoroughly combined. Stir in chocolate chips. Chill the dough for at least two hours.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the cookie dough onto the prepared baking sheet and bake the cookies for 13 to 15 minutes or until the edges are slightly browned.
Cool them on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
If you want to try a variation, you can try subbing half of the chocolate chips with chopped nuts like walnuts or raisins.
Keep them in an airtight container at room temperature.
Store the cooled cookies in a freezer bag and they will freeze great for up to a month or so. Thaw them at room temperature.
Grab some zucchini and make a batch of these chewy cookies! We love these chocolate chip zucchini oatmeal cookies at our house – they never last for long. Enjoy! XOXO San
More Oatmeal Cookie Recipes
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Zucchini Oatmeal Chocolate Chip Cookies
- 1 cup zucchini shredded
- 2 cups rolled oats
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tablespoon maple syrup or honey
- 1 1/2 teaspoons vanilla extract
- 1 cup chocolate chips
- Shred the zucchini and pat with a paper towel to dry slightly. Set aside.
- In a medium bowl, mix together oats, flour, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer or a bowl with a hand mixer, beat together butter and both sugars until creamy.
- Mix in the egg until well combined. Add maple syrup and vanilla and combine.
- Add the dry mixture and zucchini and mix until fully combined. Stir in chocolate chips.
- Set the dough in the fridge to chill for 2 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Scoop dough onto sheet and bake for 13-15 minutes or until the edges are slightly browned.
- Let cool for 5 mintues before transferring to a rack. Enjoy!