After baking the Super Tasty Zucchini Chocolate Bread, I am addicted to any zucchini recipes. Zucchini is very versatile with a simple mellow flavour so it can go in just about anything.
This recipe is definitely a keeper. They look as good as they taste. They came out soft and moist. If you want to avoid the cookie becomes too moist, you can squeeze out the extra moisture after grating the zucchini. Also, set aside a few chocolate chips to place on top of each cookie before baking.
I would make endless batches of these and Zucchini Chocolate Bread.
Try these high fibre, delicious, soft and flavourful cookie recipe, I am sure everyone will love it.
Enjoy !!
Recipe adapted from Cooking Classy
High Fibre Zucchini Oat Chocolate Chip Cookies
Ingredients
- 1.5 cups whole wheat flour
- 1 tsp ground cinnamon
- 1.2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cup shredded zucchini
- 1 cup quick oats
- 3/4 cup chopped pecans or walnutes (optional)
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350’C. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
- In a large bowl, use hand mixer whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract.
- Add zucchini, then slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/4 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
- Shape dough into balls, 1-2 tbsp each, then transfer to parchment paper lined baking sheets, spacing cookies 2 inch apart.
- Bake in preheated oven 15 mins until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in airtight container.
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