Ingredients
Scale
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 1 cup all-purpose flour, plus 2 tablespoons
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg, optional
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini, squeeze out excess liquid
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat.
- Melt the butter in a medium saucepan over medium heat, stirring until it foams, smells nutty, and turns golden brown (about 5-7 minutes). Transfer to a large bowl and let cool to room temperature.
- In a small bowl, whisk together flour, cinnamon, baking soda, salt, and nutmeg.
- Add both sugars to the cooled brown butter and mix with a spatula until combined. Incorporate the egg and vanilla extract, stirring until smooth, then add shredded zucchini.
- Mix in the dry ingredients until just combined, then fold in the oats and chocolate chips without overmixing.
- Scoop dough in 1.5 to 2-tablespoon portions onto the prepared sheet, spacing them 2 inches apart.
- Bake for 12 to 14 minutes until the edges are lightly browned and centers are soft.
- Sprinkle with sea salt immediately after baking, then cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Make sure to squeeze excess liquid from the zucchini for best texture.
For added flavor, try mixing in chopped nuts or different types of chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.