Description
Sticky Oaty Zucchini Cookies are soft, chewy oatmeal cookies made with fresh grated zucchini, brown butter toasted oats, warm cinnamon, and dark chocolate. The zucchini adds moisture while the toasted oats create a rich, nutty texture with crisp edges and tender centers.
Ingredients
Scale
- 1 medium zucchini (160 g), finely grated
- 1 cup salted butter (226 g)
- 1 1/4 cups rolled oats (150 g)
- 6 tablespoons packed dark brown sugar (80 g)
- 1 cup granulated sugar (220 g)
- 1 1/2 cups plus 1 tablespoon all-purpose flour (215 g)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 2/3 cup chopped dark chocolate (113 g)
- Flaky salt, for topping
Instructions
- Finely grate 160 grams of zucchini into a large mixing bowl and set aside.
- Place a small pan over medium heat. Add the butter and allow it to melt completely.
- Add the rolled oats to the melted butter. Cook for 4 to 5 minutes, stirring occasionally, until the butter turns deep golden brown and the oats become toasted and fragrant.
- Pour the brown butter and toasted oats into the bowl with the grated zucchini. Stir well and allow the mixture to cool for about 15 minutes, until warm rather than hot.
- Add the dark brown sugar and granulated sugar. Mix thoroughly with a spatula.
- Add the all-purpose flour, cinnamon, baking powder, and kosher salt. Stir just until combined. The dough will be noticeably soft and wet.
- Make sure the dough is cool enough that it will not melt the chocolate, then fold in the chopped dark chocolate.
- Divide the dough into about 20 portions, approximately 55 grams each, and shape into cookie dough balls.
- Place the portioned dough in the refrigerator and chill for at least 1 hour or up to 24 hours.
- When ready to bake, position a rack in the center of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Arrange about 6 chilled cookie dough balls on the prepared baking sheet, leaving approximately 2 inches between each cookie.
- Bake for 12 to 14 minutes, until the edges are set and lightly golden while the centers remain soft.
- Immediately after baking, use a large round cookie cutter or cup to gently swirl around each cookie to create neat circular edges, if desired.
- Sprinkle the warm cookies with flaky salt and allow them to cool on the baking sheet until firm enough to handle before serving.
Notes
- Do not squeeze the moisture from the grated zucchini because its natural liquid helps keep the cookies soft and chewy.
- The cookie dough is intentionally wetter than traditional chocolate chip cookie dough. Avoid adding extra flour.
- Chilling the dough for at least 1 hour is essential for controlling spread and improving texture.
- The dough can be refrigerated for up to 24 hours before baking for even softer centers and crispier edges.
- Use rolled oats rather than quick oats for the best chewy texture.
- Allow the brown butter mixture to cool before adding the chocolate so the chocolate does not melt into the dough.
- Do not overbake. The centers should still look soft when the cookies come out of the oven because they continue setting as they cool.
- Portioned cookie dough and baked cookies can be frozen in airtight storage for up to 6 months.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 217
- Sugar: N/A
- Sodium: N/A
- Fat: 12 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 29 g
- Fiber: N/A
- Protein: 3 g
- Cholesterol: N/A