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 degrees F and line a large baking sheet with parchment paper or a Silpat mat.
- In a medium saucepan, melt the butter over medium heat, stirring often until it turns golden brown and has a nutty aroma (about 5-7 minutes). Pour the melted butter into a large bowl and let it cool.
- Whisk the flour, cinnamon, baking soda, salt, and optional nutmeg in a small bowl.
- Combine the brown sugar and granulated sugar into the cooled brown butter, mixing until smooth. Add the egg and vanilla extract, stirring until well combined, then fold in the shredded zucchini.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the oats and chocolate chips, being careful not to overmix.
- Scoop dough portions (about 1.5 to 2 tablespoons) onto the baking sheet, spaced 2 inches apart.
- Bake for 12 to 14 minutes or until the edges are lightly browned and the centers remain soft.
- Once baked, sprinkle with flaky sea salt, cool on the pan for 5 minutes, and then transfer to a wire rack.
Notes
Ensure to squeeze out excess moisture from the zucchini for the best texture.
Storing the cookies in an airtight container keeps them fresh for longer.
These cookies can be frozen; simply thaw before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.