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Oat & Spelt Zucchini Chocolate Chip Cookies

Oat & Spelt Zucchini Chocolate Chip Cookies

Recipe by Cat Morrow Course: Breakfast, Main course, Dessert, Snack


Cooking time



Cat Morrow of Legacy Acres shared this recipe because no one says no to cookies. No zucchini? Try pumpkin or butternut squash or even carrots! Add your favorite nuts and/or seeds for protein.
Batter must rest 30 minutes before baking.


  • 1/2 cup melted butter

  • 2/3 cup turbinado or raw sugar

  • 1 egg

  • 1 cup zucchini shredded and strained thoroughly

  • 1 1/4 Maine Grains Organic Spelt Flour

  • 2 tsp cinnamon

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp sea salt

  • 1 1/4 cup Maine Grains Organic Rolled Oats (can sub up to 3/4 cups chopped nuts for oats)

  • orange zest – optional

  • heaping cup of chocolate chips


  • In a large bowl beat together the butter, sugar and egg until mostly smooth.
  • Add everything else except the oats/nuts and choc chips – stir to combine.
  • Add the chocolate chips and oats and stir to combine.
  • Allow the batter to rest for 30 minutes before baking. This helps the oats to absorb any extra zucchini/veg juice.
  • Preheat oven to 425ºF – convection oven works great.
  • Onto an un-greased cookie sheet, dollop heaping tablespoons of dough (about 1½ tbsp each).
  • Bake 15 minutes or until golden brown.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead