Zucchini Chocolate Chip Pumpkin Spice Cookies

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 14

Total Time: 34

Servings: cookies

Calories: 143kcal

Author: Lord Byron's Kitchen

These deliciously soft and chewy cookies are baked with healthy amount of shredded zucchini and rolled oats. Flavoured with pumpkin spice and sweetened with milk chocolate chips, these cookies also have crunch factor with toasted chopped walnuts!

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Ingredients

1 1/2 cups all-purpose flour
2 tablespoons pumpkin spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup sugar
1/4 cup brown sugar, lightly packed
1 large egg
2 teaspoons vanilla extract
1 1/2 cups zucchini, finely shredded, see notes*
1 cup quick cook rolled oats
1 cup chopped walnuts, toasted (optional)
2 cups milk chocolate chips

Instructions

Begin by preheating your oven to 350 degrees F and lining a cookie sheet with a silicone liner or parchment paper. Set aside.
In a large bowl, beat to cream together the butter and both sugars.
Add the egg and vanilla. Mix into the butter and sugar mixture.
Add the zucchini and beat into the butter and egg mixture.
Next, add the flour, pumpkin spice, salt, and baking soda. Mix on low speed until just mixed with the butter mixture.
Stir in the rolled oats and the chocolate chips with a wooden spoon.
Use a spring-release cookie scoop, measuring 1 1/2 tablespoons of cookie dough. Place the cookie dough mounds on the prepared baking sheet at least 2 inches apart.
Bake for 14 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for five minutes before transferring them to a wire cooling rack to finish cooling.
Bake these cookies in batches. If you overcrowd the oven with more than one baking sheet at a time, the cookie does not bake properly.

Notes

To get rid of the water in zucchini, there’s a very easy solution. Grate the zucchini very finely using either a box grater or a food processor. Once the zucchini has been grated, I like to let it just sit in a bowl for about fifteen to twenty minutes just so that it can relax a bit. The grated strands will slowly release the water. Next, transfer the squeezed zucchini to the center of a clean kitchen towel. Once all the zucchini is piled high into the center of the towel, gather up the sides and twist to get as much water as possible out of the zucchini. Unfold the towel and transfer the zucchini to a bowl. Lightly fluff it with a fork before measuring the amount needed for your recipe.

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