Dark Chili Chocolate Oatmeal Cookies (with Zucchini)

I was recently given a giant bag of zucchini from a friend and was not quite sure how to use it all before it went bad. I put it in dinner dishes and made Jaime’s delicious Zucchini Bread, but I still had quite a bit left over. After spending a few minutes rummaging through the cabinets I found a bar of chili chocolate, and thus the Dark Chili Chocolate Oatmeal Cookie was born.  As you can probably tell from the name, these are hearty little cookies that are bursting with flavor. The chili chocolate gives them a kick and the zucchini keeps them nice and moist. Ready to try them for yourself?

Check out the Dark Chili Chocolate Oatmeal Cookie recipe after the jump…

Dark Chili Chocolate Oatmeal Cookies (with Zucchini)

1 1/2 cups All-Purpose Flour
1 bar of Chili Chocolate
2 tsp Cinnamon
1/2 tsp Baking Soda
1 cup Quick Oats
1 stick of butter
1 tsp vanilla extract
3/4 cup Granulated Sugar
1 Egg
1 Large Zucchini (grated)

Start by preheating the oven to 350° Fahrenheit. Mix the cinnamon, flour, and baking soda in one bowl. Next, beat the softened butter and sugar together until completely combined. Add in the eggs and vanilla. Now, add the grated zucchini to the dry ingredients and then gradually add in the wet ingredients to the mixture. Break up the chili chocolate into small pieces. Mix in the oats. Drop onto lightly greased baking sheet.

Bake for about 15-20 minutes. Set to cool and enjoy!

For more zucchini recipes check out the Sweet Zucchini Pickles and the Zucchini Galette.



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