These Zucchini Chocolate Chip Oatmeal Cookies are big and thick with golden brown crispy edges and super soft, chewy, cake-like centers that are flavored with cinnamon and a little nutmeg and packed with semi-sweet chocolate chips, shredded zucchini, and old-fashioned oats! They're absolutely delicious and with no chilling required for the dough, these make a great last-minute treat to whip up for your next get-together!
Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 350ºF, then lined 2 baking sheets with parchment paper.
Shred the zucchini into a small bowl, then remove most of the liquid either by patting it with a paper towel or a mesh sieve. A little liquid still remaining is okay!
1 ½ cups Shredded Zucchini
In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, salt, cinnamon, and nutmeg until well blended.
1 cup All-Purpose Flour, ½ cup Almond Flour, ½ teaspoon Baking Soda, ½ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg
Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter, light brown sugar, and granulated sugar until light in color and fluffy in texture.
½ cup Unsalted Butter, ½ cup Light Brown Sugar, ½ cup Granulated Sugar
Add in the egg and vanilla extract and continue to mix until they're fully incorporated into the cookie dough.
1 Large Egg, 2 teaspoon Vanilla Extract
Switching the mixer speed to low, add in the whisked dry mixture followed by the shredded zucchini and old-fashioned oats, mixing until just combined. Then fold in the chocolate chips. The cookie dough will be thick, but easily scoopable. It does not need to be refrigerated.
1 cup Old-fashioned Oats, 1 cup Semi-Sweet Chocolate Chips, 1 ½ cups Shredded Zucchini
With a 3.4 tablespoon-size cookie scoop, place 4-6 cookie balls onto the parchment paper, leaving about 2-3 inches in between them. They will spread out as they bake, but not so much they will be thin.
Bake for 14-16 minutes or until the edges are a medium golden brown. The cookies will be on the thicker side and roughly 3 to 4 inches in diameter. If you wish to make the cookies all the same round shape, immediately after bringing them out of the oven, shape each cookie using a circle cookie cutter. For added garnish, you may wish to top each cookie with some more semi-sweet chocolate chips.
Allow the cookies to cool for 5-10 minutes on the cookie sheets before transferring them to a wire cooling rack to cool completely.
The cookies can be kept in an airtight container at room temperature for up to 3 days. Cookies may be kept frozen when double wrapped in plastic wrap and kept in a freezer bag or food container. Make sure the cookies have cooled fully before freezing.
The amount and weight noted for the shredded zucchini is before the excess liquid has been drained off. Measure or weigh your shredded zucchini first, then pat off the excess liquid before adding to the batter along with the whisk dry ingredients.For the same round shape cookies, you may wish to use a round cookie cutter immediately after bringing the cookies out of the oven. To learn how to do this, check out my Salted Brown Cookies recipe. I don't always do this with my cookies, but it does give them a nice round shape.If you use a smaller-size cookie scoop, you will yield more cookies. You will need to lower your baking times to 10-12 minutes.