4.8 from 51 votes
Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
Brown Butter Zucchini Oatmeal Chocolate Chip Cookies combine nutty browned butter and shredded zucchini with oats and chocolate chips for moist, textured cookies with rich flavor. The baking process enhances the butter's aroma while the zucchini adds moisture without strong vegetable notes. Oats provide chewiness, and a sprinkle of flaky sea salt on top balances sweetness. These cookies are satisfying treats with a twist on classic chocolate chip recipes.
Prep Time
18 mins
Cook Time
12 mins
Total Time
30 mins
Servings:
20
cookies
Calories:
182 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
- 1/2 cup unsalted butter cut into tablespoon pieces
- 1 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg optional
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 cup zucchini squeeze out excess liquid, shredded
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Slipat baking mat and set aside.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.
- In a small bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg, if using. Set aside.
- Add the sugars to the brown butter and stir with a spatula until combined. Add the egg and vanilla extract and stir until smooth. Stir in the shredded zucchini.
- Add the dry ingredients and mix until just combined. Stir in the oats and chocolate chips; don’t over mix.
- Use a cookie scoop to scoop the dough (1.5 to 2 tablespoons) onto the prepared baking sheet, leaving about 2-inches in between the cookies.
- Bake for 12 to 14 minutes or until lightly browned on the sides, but still soft in the centers.
- Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Cup of Yum
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- They freeze well and can be kept frozen for up to 2 months.
- Cookies are enjoyable eaten frozen, offering a different texture experience.
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
21mg
(7%)
Sodium
107mg
(4%)
Potassium
116mg
(2%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
171IU
(3%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 cookies
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 107mg | 4% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.