Are you looking for a delicious and healthy snack that combines the rich flavors of dark chocolate chips, the wholesome goodness of oatmeal, the refreshing taste of zucchini, and the warmth of classic cookies? Look no further! In this article, we will explore the irresistible combination of these ingredients and provide you with a selection of the best recipes for dark chocolate chip oatmeal zucchini cookies. From soft and chewy cookies to crispy and crunchy treats, our curated collection offers something for every cookie lover. Let's embark on a culinary adventure and discover the perfect dark chocolate chip oatmeal zucchini cookie recipe for your next baking session.
Let's cook with our recipes!
ZUCCHINI CHOCOLATE CHIP COOKIES
I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 4 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES
We all have the perfect chocolate chip cookie recipe, but does yours have vegetables and oats? This delicious cookie has it all -- zucchini, oats, whole wheat flour, you name it. Toasted pecans and dark chocolate chips add just enough buttery crunch and sweet melt to put it over the top. Ditch your plain jane cookie and try this one that has a little of everything!
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 to 15 cookies
Number Of Ingredients 13
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.
DARK CHOCOLATE CHIP, OATMEAL, ZUCCHINI COOKIE
I found a zucchini cookie recipe in the newspaper, made it for my wife and she ate three cookies before they had cooled. I decided to change some of the ingredients without changing her desire to eat them as fast as I can make them. This recipe has "it's a keeper" from all of my "taste test dummies" that have volunteered to try them. I hope you enjoy them as much as we do. P.s. my neighbors 3 year old son won't eat zucchini, but stuffs himself with these cookies.
Provided by Chef David Marional
Categories Dessert
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 13
Steps:
- Place 1 1/4 cups oatmeal in a food processor and grind until a fine powder. Add 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon, pulse @ 10 times until well mixed. Store in a bowl and set aside.
- Split a medium sized zucchini down the middle and run through the food processor shredder blade, until you have about 2 cups shredded zucchini.
- In a medium sized bowl mash room temperature butter and cream cheese, with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla and 2 eggs, mix until smooth and creamy. Add flour - oatmeal mixture until fully incorporated. Add shredded zucchini, fully incorporate, then add 1 cup regular oatmeal and 1/2 cup dark chocolate chips until fully mixed. Add additional 1/4 cup regular oatmeal to mixture if necessary to thicken mixture (if needed).
- Place @ 1 tablespoon of cookie mixture on a cookie sheet, bake for 15 minutes at 350 degrees until golden brown and delicous.
Tips:
- Use ripe zucchini. This will give your cookies a moist texture and a sweet flavor.
- Grate the zucchini finely. This will help it distribute evenly throughout the cookies.
- Don't overmix the batter. Overmixing can make the cookies tough.
- Bake the cookies until they are just set. Overbaking can make them dry and crumbly.
- Let the cookies cool completely before you enjoy them. This will help them firm up and develop their full flavor.
Conclusion:
These dark chocolate chip oatmeal zucchini cookies are a delicious and healthy snack or dessert. They are made with whole wheat flour, oats, and zucchini, and they are sweetened with honey and maple syrup. The dark chocolate chips add a rich and decadent flavor. These cookies are perfect for a quick and easy breakfast or snack on the go. They are also a great way to use up leftover zucchini.
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