The Nation's Health

Chocolate Chip Zucchini Cookies

Zucchini again! Yep, this is what happens when you raid your parent's garden that just happens to be over-flowing with zucchini. Funny thing is, growing up I never remember having zucchini, only summer squash. Huh. Previously I made Zucchini Chocolate Chip Muffins, but this time I wanted to try something new and have something that would be easy to nibble on while traveling - cookies fit the bill. Making them with zucchini was something I had never done, but will have to continue to do when making my oatmeal raising cookies in the future.

When it comes to cookie preference, there are usually two camps - those who like their cookies crispy and those who like their's soft and chewy. I am definitely in the second camp. I'm not a "dunk your cookies in milk" kind of girl for the most part, so if they're already soft and chewy I am in nirvana. *Quick tip - to keep your cookies soft or to soften hard cookies, stick a piece of bread in the jar/container with them. The cookies will soak up the moisture leaving the bread to stale rather than the cookies. :)

Zucchini Oatmeal Chocolate Chip Cookies
Makes ~3 dozen

1 egg
1/3 c brown sugar
1/3 c granulated sugar
1/3 c peanut butter (this is the only fat in the recipe)
1 tsp hazelnut extract (vanilla works too)
1 1/2 c shredded zucchini
1 c whole wheat flour
1/4 c all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 c instant style plain oatmeal
1 c semi sweet chocolate chips
1/3 c dried cranberries (optional)

Preheat oven to 350F.

Mix sugars and peanut butter until combined and slightly fluffy. Next mix in egg and hazelnut extract; stir in zucchini.

In a separate bowl, sift together flours, baking soda, salt, and cinnamon. Stir flour mixture into wet ingredients. Lastly stir in oatmeal until evenly distributed and then stir in chocolate chips and cranberries. I wanted a little more color with the red, but it's up to you - nuts could also be and option.

Drop heaping table spoonfuls of dough on a parchment lined baking sheet about 1-2 inches apart.

Bake for 13-15 minutes. Allow cookies to cool on wire racks.

These will be a perfect "healthier" cookie for a snack on the drive. :)