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. Line a large baking sheet with parchment paper or a Silpat mat.
- Melt the butter in a medium saucepan over medium heat while stirring until it foams and turns golden brown, around 5-7 minutes. Transfer to a bowl and let cool.
- In a separate bowl, whisk together flour, cinnamon, baking soda, salt, and optional nutmeg.
- Mix brown and granulated sugars into the cooled brown butter then add the egg and vanilla until smooth. Stir in the shredded zucchini.
- Gradually mix in the dry ingredients until just combined. Fold in oats and chocolate chips gently to avoid overmixing.
- Scoop dough onto baking sheets, spacing about 2 inches apart, using a cookie scoop.
- Bake for 12-14 minutes until edges are golden brown but centers are still soft.
- Sprinkle with sea salt and let cool on the pan for 5 minutes before moving to a wire rack.
Notes
For even more flavor, let the brown butter cool completely before mixing with sugars.
Ensure the zucchini is well-drained to maintain the right texture in your cookies.
Feel free to substitute dark brown sugar with light brown sugar if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.