Deliciously sweet and ultra moist cookies featuring hidden veggies like shredded zucchini. Perfect for dessert, these cookies blend oats, chocolate chips, and spices for a delightful treat.
1: Lightly blot the shredded zucchini with a paper towel and set aside.
2: Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl and set aside.
3: Using a hand mixer, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes.
4: Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
5: Add the maple syrup and vanilla and mix on high until combined.
6: Add the dry ingredients and the zucchini to the wet ingredients along with the chocolate chips and mix until combined.
7: Cover and chill the dough in the refrigerator for at least 2 hours.
8: Preheat oven to 350°F and line baking sheets with parchment paper.
9: Scoop cookie dough in about 1/4 cup pieces onto the baking tray.
10: Bake for 14-15 minutes or until lightly browned on the sides; for crispier edges, bake for 16-17 minutes.
11: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
