Chocolate Chip Zucchini Bread Oatmeal Cookies Recipes

CHOCOLATE CHIP ZUCCHINI BREAD OATMEAL COOKIES

Steps:

• Whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the zucchini and 1 ½ tablespoons of the chocolate chips. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• 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.