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These delish oatmeal chocolate chip cookies from Daphne Oz pack a healthy secret ingredient: shredded zucchini or squash! (Yellow squash, butternut squash or even sweet potato would work well in this recipe.)
For more healthy recipes from Daphne, check out her Cheesy Butternut, Kale and Cauliflower Bake, Cauliflower Alfredo Mac 'N' Cheese and Italian-Style Turkey Meatballs.
Be sure to catch Daphne every Wednesday, as the co-host of "The Dish," on "Dr. Oz" and as the newest judge of "MasterChef Junior!"
Ingredients
- 1 cup shredded zucchini, yellow squash, butternut squash or sweet potato
- 2 cups old-fashioned whole rolled oats
- 1 cup almond flour
- ¼ cup all-purpose or oat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 tablespoon pure maple syrup
- ½ cup semi-sweet chocolate chips
Yield
Serves: Makes 24
Preparation
Place the shredded zucchini or squash on a dish towel and blot to soak up any surface liquid (no need to squeeze/wring).
In a medium bowl, whisk the oats, flours, baking soda, and salt.
Beat the butter and sugar together in a separate bowl until lightened and creamy, about 2 minutes. Add the egg and beat another minute. Add the vanilla extract and maple syrup and beat another 30 seconds.
Stir the zucchini or squash into the dry ingredients to evenly distribute, then add to the wet ingredients and beat until combined. Fold in the chocolate chips. Cover and refrigerate the dough for 2 to 4 hours.
Preheat oven to 350˚F. Line a baking sheet with parchment paper. Roll 2 tablespoons of dough into a ball for each cookie, then arrange on the baking sheet 3 inches apart.
Bake until golden brown and crisp on the edges, about 18 minutes. Let cool 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for 3 to 5 days.