Oatmeal Zucchini Cookies
by: claire cary
These chocolate chip oatmeal zucchini cookies are soft, chewy and made in one bowl. They're gluten free, perfectly sweet and I promise you can't even tell there's a vegetable hiding in there!
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup dark brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup gluten free all purpose 1:1 baking flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups quick oats certified gf
- 1 cup chocolate chips
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- To a mixing bowl or bowl of a stand mixer, add the softened butter, brown sugar and white sugar. Beat together for about 30-45 seconds. Add in the egg and vanilla and beat until combined.
- Add in the flour- making sure to spoon and level to measure, baking soda, salt and cinnamon. Beat to combine. Fold in the oats.
- Grate the zucchini and squeeze out some of the excess moisture. Add the zucchini and chocolate chips to the batter and mix until combined.
- Use a two tablespoon cookie scoop and scoop the dough into balls, then press on some extra chocolate chips on top.
- Bake each sheet one at a time for 14-16 minutes or until the edges are golden brown. They will continue to firm up as they cool. Sprinkle with flaky salt, then let cool and enjoy!
Notes
You can use regular rolled/old fashioned oats if you prefer, I just like the texture with quick oats!
Serving: 1cookie / Calories: 300kcal / Carbohydrates: 44g / Protein: 4g / Fat: 13g / Saturated Fat: 7g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 2g / Trans Fat: 0.3g / Cholesterol: 36mg / Sodium: 162mg / Potassium: 69mg / Fiber: 3g / Sugar: 27g / Vitamin A: 290IU / Vitamin C: 0.1mg / Calcium: 44mg / Iron: 1mg
