Prep Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:30Yield:30 cookiesJump to Nutrition Facts
Prep Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:30Yield:30 cookies
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:30
Servings:
30
Yield:30 cookies
Yield:
30 cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupunsalted butter, softened1cuppacked dark brown sugar1teaspoonvanilla extract2large eggs1 ½cupswhite whole-wheat flour1 ½cupsold-fashioned rolled oats1teaspoonbaking powder½teaspoonbaking soda½teaspoonsalt½teaspoonground cinnamon¼teaspoonground nutmeg1mediumzucchini, shredded and squeezed dry8ouncesdark chocolate, roughly chopped1teaspoonflaky sea salt
Cook Mode(Keep screen awake)
Ingredients
1cupunsalted butter, softened
1cuppacked dark brown sugar
1teaspoonvanilla extract
2large eggs
1 ½cupswhite whole-wheat flour
1 ½cupsold-fashioned rolled oats
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
½teaspoonground cinnamon
¼teaspoonground nutmeg
1mediumzucchini, shredded and squeezed dry
8ouncesdark chocolate, roughly chopped
1teaspoonflaky sea salt
DirectionsBeat butter, brown sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, beating just until combined, scraping down sides of bowl as needed.Whisk flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until well combined. Add to the butter mixture, beating on low speed just until combined. Fold in zucchini and chocolate until combined. Cover the dough and refrigerate until fully chilled, about 30 minutes.Meanwhile, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a heaping 1 1/2-inch cookie scoopful or 2 heaping tablespoonfuls, scoop 15 cookies onto each prepared baking sheet. Bake until golden and edges are crispy (centers will still be slightly soft), 12 to 14 minutes. Remove from oven and sprinkle with sea salt. Let the cookies cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 1 hour.Caitlin BenselTipsTo make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.Originally appeared: EatingWell.com, May 2020
Directions
Beat butter, brown sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, beating just until combined, scraping down sides of bowl as needed.Whisk flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until well combined. Add to the butter mixture, beating on low speed just until combined. Fold in zucchini and chocolate until combined. Cover the dough and refrigerate until fully chilled, about 30 minutes.Meanwhile, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a heaping 1 1/2-inch cookie scoopful or 2 heaping tablespoonfuls, scoop 15 cookies onto each prepared baking sheet. Bake until golden and edges are crispy (centers will still be slightly soft), 12 to 14 minutes. Remove from oven and sprinkle with sea salt. Let the cookies cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 1 hour.Caitlin BenselTipsTo make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
Beat butter, brown sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, beating just until combined, scraping down sides of bowl as needed.
Whisk flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until well combined. Add to the butter mixture, beating on low speed just until combined. Fold in zucchini and chocolate until combined. Cover the dough and refrigerate until fully chilled, about 30 minutes.
Meanwhile, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a heaping 1 1/2-inch cookie scoopful or 2 heaping tablespoonfuls, scoop 15 cookies onto each prepared baking sheet. Bake until golden and edges are crispy (centers will still be slightly soft), 12 to 14 minutes. Remove from oven and sprinkle with sea salt. Let the cookies cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 1 hour.
Caitlin Bensel
Tips
To make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
Originally appeared: EatingWell.com, May 2020
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Nutrition Facts(per serving)173Calories10gFat19gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
