Oatmeal Chocolate Chip Zucchini Cookies

Ingredients:

• 1 medium zucchini (150–170 g), grated
• 2 cups of oatmeal
• 1 cup whole grain flour
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 1/4 tsp allspice
• 110 g unsalted butter at room temperature
• 3/4 cup firmly packed light brown sugar
• 1 large egg at room temperature
• 2 tsp vanilla extract
• 1 cup dark chocolate chips
• 1/2 cup toasted pecans, chopped, optional
• Sea salt flakes, optional

Preparation:

1. Preheat oven to 190°C. Line 2 rimmed baking sheets with parchment paper.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
2. Place the grated zucchini on a plate lined with paper towels to absorb as much liquid as possible. Set aside.
3. In a large bowl, combine oats, flour, salt, baking soda, and allspice.
4. In another bowl, beat the butter and brown sugar with a mixer on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the flour mixture and mix until smooth, 15–20 seconds. Then add the zucchini, chocolate, and toasted pecans, if using, and mix.
5. Using a 1/4 cup ice cream scoop, drop the batter into mounds on the prepared baking sheets, spacing them at least 2.5 cm apart.
6. Sprinkle the tops of the cookies with sea salt, if using. Bake until set, 15–20 minutes. Let the cookies cool on the baking sheet for at least 5 minutes, then transfer them to a wire rack to cool completely. Store the cookies in a tightly sealed container for up to 1 week.