Zucchini Carrot Chocolate Chip Cookies

Recipe by: Ambujom Saraswathy

Soft, pillowy cookies studded with chocolate chips and goodness of zucchini and carrot.

Make This Recipe

1 cup all-purpose flour

1 cup shredded zucchini

¾ cup Shredded carrots

2 cups old-fashioned whole rolled oats.

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (8 Tbsp) unsalted butter

1/2 cup packed dark or light brown sugar.

1/2 cup granulated sugar

1 Large Eggland's Best Egg

1 and 1/2 teaspoons pure vanilla extract

3/4 cup semi-sweet chocolate chips

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In a large bowl add flour, oats, baking soda, salt, and cinnamon together and set aside.
Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty.
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined.
Incorporate the dry ingredients into the wet ingredients, then mix on low speed until combined. Finally fold in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours.
Preheat oven to 350°F . Line baking sheets with parchment paper.
Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie and place 3 inches apart on the baking sheets. Bake for 12-14 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 are extra soft out of the oven but become chewier as they cool.
Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.