These zucchini cookies have crispy edges & soft & chewy centers. They’re infused with vanilla & cinnamon and are easy to make – no chilling required! They are the best zucchini chocolate chip cookies you’ll ever taste!
Line two large baking sheets with parchment paper. Set aside.
Shred zucchini, then squeeze out the water with your hands. I often put the zucchini in a thin tea towel or heavy-duty paper towel and squeeze it out that way.
In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
Beat the softened butter, granulated sugar and brown sugar in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, until light and fluffy (about 60 seconds)
Then, add the egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
Add dry ingredient mixture and beat on low speed until just combined.
Slowly beat in the oatmeal on low speed until evenly distributed throughout the batter.
Add zucchini and chocolate chips and stir until evenly distributed in the dough.
Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
Roll the dough into balls and place them on the prepared cookie sheet about 1 ½ inches apart. Repeat until all the dough is used.
Bake in preheated oven for 10-12 minutes until the top is just set.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Video
Notes
Using Frozen Zucchini
Thaw the zucchini in a colander in the sink to drain the water that's released while thawing.
Use a tea towel to ring out any excess water.
Use the zucchini in this recipe.
Ingredient Substitutions
All-purpose flour. Use gluten-free all-purpose baking flour to make this recipe gluten-free.
Salted butter. Unsalted butter is a good substitute.
Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies.
Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
Sea salt. I bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
Chocolate chips. Adding chocolate chips is optional, but of course recommended. You can use 1 cup of total of different mix-ins such as white chocolate chips, cinnamon chips, dried fruit, nuts, etc.
Freeze Cookie DoughInstead of baking, you can also freeze the zucchini cookie dough balls to bake them later.
Place the measured and rolled cookie dough balls on a cookie sheet and put them in the freezer for 1-2 hours or until firm.
Once firm, transfer the dough balls to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
Freeze for up to 2 months.
To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
StoreStore these oatmeal zucchini cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.