Zucchini Chocolate Chip Oat Cookies
Ingredients
- 1 1/2 cups shredded zucchini
- 1 tbsp cornstarch
- 2 cups whole rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup butter softened
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 1 cup chocolate chips any kind
Instructions
- Take shredded zucchini and squeeze out the water using a clean kitchen towel. Then, coat the zucchini with cornstarch and set it aside.
- In a medium bowl, mix oats, flour, baking soda, salt, and cinnamon together.
- In another bowl, beat softened butter, both sugars. Add the egg and mix on high until well-blended. Add maple syrup and vanilla, and mix on high until well combined.
- Slowly add the dry ingredients and the zucchini to the butter mixture, blending well. Mix in the chocolate chips. Cover the dough and chill it in the refrigerator for about an hour.
- Preheat your oven to 350°F. Take about 1 tablespoon of dough per cookie, roll it into a ball, and place it on lined baking sheets. Gently press it down.
- Bake the cookies for approximately 15 minutes, or until the edges start to brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Water Activity: 0.650
Lab Report