Zucchini Chocolate Chip Pumpkin Spice Cookies
Delightful cookies combining pumpkin spice flavor with chocolate and zucchini for a soft, chewy treat.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 190 g all-purpose flour
- 15 g pumpkin spice
- 2 g baking soda
- 1 g salt
- 90 g quick-cook rolled oats
- 100 g chopped walnuts, toasted (optional) Optional ingredient for additional crunch and flavor
Wet Ingredients
- 115 g butter, room temperature
- 100 g sugar
- 50 g brown sugar, lightly packed
- 1 large egg
- 10 ml vanilla extract
- 225 g zucchini, finely shredded Make sure to drain excess moisture
- 340 g milk chocolate chips
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and line a cookie sheet with a silicone liner or parchment paper.
- In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gently fold in the finely shredded zucchini.
- In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the rolled oats, walnuts (if using), and milk chocolate chips.
- Using a cookie scoop, place mounds of dough on the baking sheet, spacing them about 5 cm apart.
- Bake for around 14 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Consider adding ice cream on top for extra delight.