Healthier Chocolate Chip Cookies
Time to get your bake on with these deliciously moist zucchini chocolate chip cookies! Chewy and full of texture form the oats and walnuts, everyone is going to love these! Be sure to check out my other favorite cookie recipes like my Soft Sugar Cookies, Shortbread Cookies, and Chocolate Thumbprint Cookies.
How to make zucchini chocolate chip cookies
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Cream together the butter and the sugar.Mix in the eggs, zucchini and vanilla.Stir in the dry ingredients.Fold in the chocolate chips, oats and walnuts.Place in portions on to a baking sheet.Bake!
How long do they last?
Once the cookies have cooled, place them in an airtight container. They will keep well for 3 days at room temperature and for up to a week in the fridge.
Can you freeze them?
Yes, these cookies will keep well for up to 3 months when frozen. Once cooled, freeze them solid on a baking sheet and then transfer to a a freezer bag or container. Thaw frozen cookies at room temperature for 30 – 45 minutes before enjoying.
Do you need to squeeze the grated zucchini?
No! The water that’s naturally in the zucchini will help to create the most moist cookies, so here’s no need to dry it before adding it to the cookie mixture. If your zucchini is particularly watery, you can pat it gently with some kitchen paper, but no squeezing is required. If you’re looking for more ways to use up that zucchini, I think you’ll love these Chocolate Zucchini Cupcakes too! If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
