These Easy Zucchini Chocolate Chip Cookies are a fun and tasty treat! With sneaky zucchini blended in, they stay soft and chewy while giving you a little veggie boost.
Who knew cookies could be healthy? When I make these, I can’t resist trying one (or two!) right out of the oven. Perfect with a glass of milk, they’re a family favorite!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cookies structure. For a gluten-free version, you can substitute a 1:1 gluten-free flour blend, but keep in mind the texture might change slightly.
Zucchini: Fresh zucchini is key here! If you don’t have any, grated apple or mashed bananas can work too, giving a different flavor and moisture.
Butter: Unsalted butter is preferred, as you can control the salt. If you’re looking for dairy-free options, try using coconut oil or a dairy-free butter substitute.
Chocolate Chips: Semi-sweet chips are standard, but you could use dark chocolate for a richer taste, or even white chocolate for something sweeter!
Oats: Old-fashioned rolled oats add chewiness. If you’re in a pinch, quick oats can be used, but the texture will be less chunky. You can also leave them out for a lighter cookie.
How Do I Ensure My Cookies Are Soft and Chewy?
Achieving that perfect soft and chewy texture relies on a few key steps. First, don’t over-mix once you add the dry ingredients to the wet. Mixing just until combined helps keep the cookies tender.
- Make sure to squeeze out excess moisture from the zucchini. Too much moisture can lead to soggy cookies.
- Watch them closely while baking. Pull them out when they’re golden at the edges but still soft in the middle — they will continue to firm up as they cool.
- Let them cool on the baking sheet for a few minutes, which allows them to set perfectly without becoming too hard.
Easy Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 1/2 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This easy zucchini chocolate chip cookies recipe will take about 15 minutes to prep and around 10-12 minutes to bake. Including cooling time, you’re looking at about 30 minutes total before you can dig in! Perfect for a quick dessert or snack.
Step-by-Step Instructions:
1. Prepping Your Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it heats up, grab two baking sheets and line them with parchment paper or silicone baking mats. This will help prevent your cookies from sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk to mix everything together and set it aside.
3. Creaming Together the Butter and Sugars:
In a large bowl, beat the softened butter along with both sugars—brown and granulated—until it’s creamy and well combined. This usually takes about 2-3 minutes.
4. Adding the Egg and Vanilla:
Next, add the egg and vanilla extract to your creamed butter mixture. Beat it until everything is smooth and fully combined.
5. Mixing in the Zucchini:
Stir in the grated zucchini. This is where your sneaky veggie addition comes into play! Make sure it’s evenly mixed throughout the wet ingredients.
6. Combining Dry and Wet Ingredients:
Now, gradually add the dry ingredient mixture into the wet ingredients. Mix just until everything is combined; don’t overmix!
7. Folding in the Oats and Chocolate Chips:
Gently fold in the rolled oats and chocolate chips until they are evenly distributed in the dough. Your dough should be thick and chunky.
8. Forming the Cookies:
Using a tablespoon, scoop heaping portions of dough onto your prepared baking sheets. Leave about 2 inches of space between each scoop to allow for spreading.
9. Baking the Cookies:
Pop the trays into the oven and bake for 10-12 minutes. You want the edges to be golden while the centers remain soft to the touch.
10. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Enjoying Your Cookies:
Finally, it’s time to dig in! Serve these soft, chewy zucchini chocolate chip cookies warm or at room temperature. They’re perfect for snacking or sharing!
These cookies are not just tasty; they also hide a little goodness with the zucchini, making them a delightful treat for everyone. Enjoy!
FAQ for Easy Zucchini Chocolate Chip Cookies
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that this may slightly change the texture, making the cookies denser. You might want to start with half whole wheat and half all-purpose if you’re unsure.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure they’re in a freezer-safe bag!
Can I Replace the Zucchini with Another Vegetable?
Absolutely! Finely grated carrots work well as a substitute if you want to keep that veggie component. Just ensure you squeeze out any extra moisture from the carrots as you would with zucchini.
What if My Dough is Too Wet or Dry?
If your dough seems too wet, try adding a little extra flour, one tablespoon at a time. If it feels too dry, add a teaspoon of milk or a little more zucchini. It should be thick and scoopable but not overly sticky!
