Oatmeal Chocolate Chip Zucchini Cookies
Oatmeal Chocolate Chip Zucchini Cookies are made with sprouted oats, shredded zucchini, and dark chocolate. They’re a great way to use up zucchini and add some veggies to dessert, while still being buttery and delicious! I also replaced some of the white flour with whole wheat and used coconut sugar instead of regular to avoid as many refined ingredients as possible.
Ingredients for Oatmeal Chocolate Chip Zucchini Cookies
Here are all the ingredients you’ll need to make some delicious Oatmeal Chocolate Chip Zucchini Cookies:
- All purpose flour
- Whole wheat pastry flour
- Cinnamon
- Baking soda
- Kalona salted butter
- Coconut sugar
- Organic Valley cream cheese
- Cinnamon extract (or vanilla)
- Sprouted rolled oats
- Shredded zucchini
- Dark chocolate chips
How to Make Oatmeal Chocolate Chip Zucchini Cookies
Oatmeal Chocolate Chip Zucchini Cookies are very easy to make and come together in under 30 minutes! Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. In a medium bowl, whisk both flours, cinnamon, and baking soda. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and coconut sugar on high speed. Use a spatula to scrape down the sides of the bowl and add the cream cheese and cinnamon extract. Cinnamon extract is one of my favourite baking ingredients and I actually use it more than vanilla! It’s hard to find in stores, so I make my own by putting cinnamon sticks in a dark bottle with vodka. After a few weeks, I have a fragrant bottle of cinnamon extract. If you can’t find any and don’t want to make your own, use pure vanilla extract instead which you can find at The Spice House!
Continue mixing on high speed. When the cream cheese and extract are mixed in, scraped down the sides of the bowl again and turn the mixer to low. Gradually add the dry ingredients, continuing to scrape down the sides as needed. Then, with the mixer still on low, add the oats. When they are mixed in, add the zucchini, and finally the chocolate chips.
Use a two tablespoon cookie scoop to scoop the dough onto the cookie sheets and press them down. Leave a couple inches between the cookies. Bake in the preheated oven for 12 minutes or until the cookies turn golden brown on the bottoms. Remove from oven and let the cookies rest for five to ten minutes before transferring to a cooling rack.
That’s all there to making a delicious batch of gooey chocolate chip cookies in half an hour! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!
More Recipes to Try
- PEANUT-BUTTER CHOCOLATE CHIP COOKIES
- UNFORGETTABLE CHOCOLATE CHUNK COOKIES
- OATMEAL CHOCOLATE CHUNK COOKIES
- HEALTHIER EGGLESS SNICKERDOODLES
- HEALTHIER SCOTCHEROO BARS
Oatmeal Chocolate Chip Zucchini Cookies
Ingredients
- 1 cup all purpose flour
- ½ cup whole wheat pastry flour
- 1 tsp Spice House cinnamon
- ½ tsp baking soda
- ½ cup Kalona salted butter softened
- ¾ cup coconut sugar
- 2 oz Organic Valley cream cheese room temperature
- 1 tsp cinnamon extract or vanilla
- 1¾ cup sprouted rolled oats
- 1½ cups shredded zucchini
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk both flours, cinnamon, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and coconut sugar on high speed.
- Scrape down the sides of the bowl and add the cream cheese and cinnamon extract. Continue mixing on high speed.
- Turn the mixer to low and gradually add the dry ingredients. Scrape down the sides to make sure everything is well mixed.
- With the mixer still on low, add the oats. When they are mixed in, add the zucchini, and finally the chocolate chips.
- Use a 2 tablespoon cookie scoop to scoop the dough onto the cookie sheets and press them down. Space the cookies 1-2 inches apart.
- Bake for 12 minutes or until the cookies turn golden brown on the bottoms.
- Remove from oven and let the cookies rest for 5-10 minutes before transferring them to a cooling rack.