Go Back
Chocolate Chip Cookies with Almonds and Zucchini

Chocolate Chip Cookies with Zucchini and Almonds: Creative Cookie Exchange

Adapted from Cooking Classy
Course Dessert
Cuisine Cookies
Author TheSpicedLife


  • 3 medium zucchini or four scant cups of shredded zucchini
  • 1 t fine sea salt, divided
  • 1 cup white whole wheat flour
  • 1 1/2 cups AP flour
  • 1/2 cup almond flour
  • 1 t baking soda
  • 3/4 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 4 egg yolks
  • 1 T vanilla extract
  • 3-4 cups chocolate chips (I like a lot but use 3 if you prefer more cookie and less chocolate)
  • 1 1/2 cups chopped almonds
  • 2 cups rolled oats
  • Vanilla Salt for sprinkling


  1. Begin by tossing the zucchini in a colander with 1/2 teaspoon of the salt. Place either in a sink or with a towel underneath it. Set aside while you prepare the cookie dough.
  2. Whisk together in a medium large bowl the flours (including the almond meal), baking soda and remaining 1/2 teaspoon of salt. Set aside.
  3. Beat the butter creamy using either a stand mixer or handheld. Scrape the sides of the bowl and add the sugars. Beat until lightened and fluffy. Scrape the sides and bottom of the bowl as needed.
  4. Beat in the egg yolks one at a time. Beat in the vanilla. Keep scraping the bowl as needed.
  5. Now return to the zucchini. The salt will have helped it expunge a lot of liquid. Using a clean towel, squeeze even more water out of it. Then mix it into the butter/sugar/egg mixture.

  6. With the mixer on the slowest speed, mix in the flour mixture. When it is mostly mixed in, add the chocolate chips and chopped almonds. Scrape the sides and bottom of the bowl. Continue mixing on the lowest speed until the flour is incorporated evenly and the nuts and chocolate chips are evenly distributed.
  7. Cover the bowl with plastic wrap and let it rest at least one hour, preferably overnight (I compromise by baking off a few only that day) in the fridge.
  8. When you are ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. Scoop the dough out--I like to use a cookie scoop that scoops 2-3 tablespoon sized balls of dough. I got 6 to a cookie sheet (you want room for plenty of hot air to swirl around the cookies).
  9. Sprinkle the cookie dough balls with Vanilla Salt to taste.
  10. Bake for 12-15 minutes, until browned and cooked through. This is one cookie that I think is better not undercooked, since the zucchini is already keeping them so moist.
  11. Let cool on the cookie sheet on a cooling rack. Remove with a metal spatula as otherwise the cookies might stick just a bit from the moist zucchini.