Zucchini Cookies

I picked a zucchini out of my garden that was the size of a baseball bat. I am not kidding.

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It is like an alien zucchini. I check the garden almost every day, it grew over night! I decided I better do something to get rid of some of them because I had several others already sitting in the fridge. I already made upwards of 8 loaves of zucchini bread already, and I have eaten enough fried zucchini to be kind of sick of it so I turned to pinterest as always.

I came across Little Dairy on the Prairie and her zucchini cookie recipe. It seemed relatively easy and called for a decent amount of zucchini. I mean really, how can you say no to a cookie that has veggies in it!!

Ingredients
  • 1 heaping cup zucchini, finely grated
  • ⅓ c. oil coconut oil
  • 1 egg, beaten
  • ⅓ c. brown sugar
  • 1 tsp. vanilla
  • 1½ c. quick oats, divided oatmeal
  • 1 cup wheat flour plain flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg pumpkin pie spice
  • ½ tsp. salt
  • ½ c. semi sweet chocolate chips
  • ½ c. chopped walnuts, optional slivered almonds
Instructions
  1. Preheat oven to 350 degrees
  2. If desired, blend one cup of oats and make oat flour. This isn’t necessary, I like it better though.
  3. Mix together egg, oil and vanilla. Add brown sugar and mix again.
  4. Add blended and non blended quick oats, flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl. Mix together.
  5. Add flour mixture to egg mixture. Mix together until combined.
  6. Add chocolate chips and walnuts. Mix.
  7. Add zucchini and gently mix together.
  8. Drop 1½ inch cookie balls on parchment lined baking sheet.
  9. Bake for 13-14 minutes.

I followed her recipe pretty spot on except for the changes I noted above and I only swapped for healthier ingredients or what I happened to have on hand. I did not blend up any of the oatmeal.

At first when I was mixing it all together I thought I had done something wrong because it was sooooo dry. Like crumbling, gross dryness. But as the zucchini soaked in it got better.

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They turned out really well! They are not really sweet like a cookie is, but the original recipe is for a breakfast cookie and is not meant to be sweet. They are perfect for me. With the almonds, zucchini, and coconut oil I can feel good about having a decently healthy breakfast or snack. I doubled the recipe and got about 30 cookies. I will definitely be indulging in these over the next few days and I put a few in the freezer so when Wonderful Husband heads out for work again he can take a healthy snack with him.

Now I just have to figure out what I am going to do with the rest of the zucchini..

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