We all have the perfect chocolate chip cookie recipe, but does yours have vegetables and oats? This delicious cookie has it all — zucchini, oats, whole wheat flour, you name it. Toasted pecans and dark chocolate chips add just enough buttery crunch and sweet melt to put it over the top. Ditch your plain jane cookie and try this one that has a little of everything!
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 12 to 15 cookies |
Ingredients
- 1 medium zucchini (5 to 6 ounces), grated
- 2 cups old-fashioned rolled oats
- 1 cup whole-wheat flour (see Cook’s Note)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon allspice
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup dark chocolate chips
- 1/2 cup toasted pecans, chopped, optional
- Flaky sea salt, optional
Instructions
- Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
- Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
- Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
- Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there’s no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
- Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 13.5 servings |
| Calories | 296 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 32 mg |
| Sodium | 173 mg |
Reviews
These were terrible and completely unpalatable.
These cookies were so good! I took them to work and everyone was skeptical of the zucchini, but every single person loved them.
Very good cookies! I put some sheds of coconut in it and cut back a little on the sugar like most recipes with sugar I tend to use half the sugar, love the salt on top