Quick Summary
Brown Butter Zucchini Oatmeal Chocolate Chip Cookies- soft and chewy oatmeal chocolate chip cookies made with brown butter, zucchini, and lots of chocolate! The best way to use up the garden zucchini.
If you are wondering what you should make with the giant zucchini sitting on your counter, I have the answer, Brown Butter Zucchini Oatmeal Chocolate Chip Cookies!!!
Of course, you can make zucchini bread, zucchini muffins, or even zucchini fritters, or any of our other zucchini recipes, BUT cookies are always a good idea.
If you’ve made my Oatmeal Zucchini Cookies, these are similar, but they don’t have coconut and they are made with brown butter…which is a VERY good thing. And if you love my Brown Butter Oatmeal Chocolate Chip Cookies, these are similar but you get a veggie boost from the zucchini.
The brown butter gives the cookies a nutty, sweet, toasty and slight caramel flavor. I add cinnamon and a pinch of nutmeg to add to those warm flavors.
The cookies are soft and chewy, thanks to the oats and zucchini…even though you can’t taste the zucchini. It is a magic vegetable that just blends into baked goods.
And of course there is plenty of chocolate involved because chocolate chip cookies are the BEST!
I have a feeling you are going to make these cookies all summer long when zucchini is in abundance. I also have a feeling you will make these cookies year-round because they are SO good! You will crave them ALL of the time. I know, I do!
Cookie Ingredients
- Unsalted butter– cut into tablespoon pieces so it’s easier to brown.
- Flour– I use all-purpose flour, but if you want to make the cookies gluten-free, you can use gluten-free flour. I recommend Cup4Cup.
- Cinnamon– so good in oatmeal cookies!
- Baking soda– to give the cookies a nice lift in the oven.
- Salt– to enhance all of the flavors in the cookies.
- Nutmeg– I like to add a little bit of nutmeg. If you don’t care for nutmeg, you can leave it out.
- Sugar– I use a mix of brown sugar and granulated sugar. Always pack your brown sugar when measuring.
- Egg– use large eggs for baking.
- Vanilla extract– the best!
- Zucchini– you will need 1 cup of shredded zucchini for this recipe. Squeeze out the excess liquid in a paper towel so the cookies aren’t too moist.
- Oats– use old fashioned oats and not quick oats. Use gluten-free oats if you need the cookies to be gluten-free.
- Chocolate chips– I prefer semi-sweet chocolate chips, Guittard is my favorite brand, but milk or dark chocolate chips will work too. You can use chocolate chunks instead of chips. Chop up your favorite chocolate bar.
- Flaky sea salt– for sprinkling on the cookies!
Browned Butter
I truly believe that browned butter makes everything better. The extra step is SO worth it! The toasted, nutty, caramel flavor really enhances the overall flavor of the cookies. And don’t worry, it’s easy to do.
I recommend using a light colored pan so it’s easier to see the butter browning. You don’t want to burn the precious butter.
- Cut the butter into tablespoon pieces.
- Place the butter in a medium saucepan and melt it over medium heat, stirring often, until it foams, smells nutty, and browns.
- Watch closely so you don’t burn the butter. Scrape the browned butter into a small bowl.
- Place in the fridge while you prep the other ingredients, for about 10 minutes. You don’t want to add it to the cookies when it is super hot.
How to Make the Cookies
You don’t even need a mixer to make these cookies! They are EASY and so delicious!
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Slipat baking mat and set aside.
- Brown the butter and let it 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.
Optional Add-Ins
This is a good recipe to play around with. Feel free to stir in any of the following ingredients.
- Chopped walnuts or pecans
- Coconut
- Raisins or dried cranberries
- Toffee bits
- White chocolate chips or butterscotch chips
How to Store & Freeze
Store the cooled cookies in an airtight container on the counter for up to 4 days. If your kitchen is hot or humid, you can store the cookies in an airtight container in the refrigerator.
The cookies freeze beautifully. In fact, I actually LOVE them frozen. That’s right, I love eating them right out of the freezer. Promise me, you will try it.
To freeze, let the cookies cool completely. Place in a freezer bag or container and freeze for up to 2 months.
More Zucchini Desserts
Fine MORE Zucchini Recipes HERE!
Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
- 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 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini, squeeze out excess liquid
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
- Flaky sea salt, for sprinkling on cookies
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.
Store the cookies in an airtight container on the count for up to 4 days. You can also freeze the cookies for up to 2 months. They are really good frozen.
Calories: 182kcal, Carbohydrates: 23g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 107mg, Potassium: 116mg, Fiber: 2g, Sugar: 10g, Vitamin A: 171IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
