Ingredients
1cupzucchini,(140 grams), shredded & blotted
2cupsold fashioned whole rolled oats,(160 grams)
1cupall purpose flour,(125 grams), spoon & leveled
½tspbaking soda
½tspsalt
1tspcinnamon
½cupunsalted butter,(1 stick; 115 grams), softened to room temperature
½cupdark or light brown sugar,(100 grams), packed
½cupgranulated sugar,(100 grams)
1large egg,at room temperure
1tbsppure maple syrup
1½tsppure vanilla extract
1cupsemi sweet chocolate chips,(180 grams)
Preparation
Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. Set aside.
Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and both sugars together on medium speed until creamy for about 2 minutes.
Add the egg and mix on high until combined for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
Add the dry ingredients and the zucchini to the wet ingredients, then mix at low speed until combined. With the mixer still running at low speed, beat in the chocolate chips.
Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350 degrees F (177 degrees C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop or roll cookie dough, a heaping 1½ Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.
Bake for 13 to 14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
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.
Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.
