|Zucchini Bread Cookies|
First, sorry about the photo. It doesn't really give the cookies justice. They are a flatter cookies, but so moist and soft. My kids, 7 and 13, love these "vegetable cookies". I think the oatmeal provides a nice texture to the cookie.
Zucchini Bread Cookies
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg or 1/4 cup egg beaters
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
- Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
- Beat flour mixture into butter mixture. Mix in zucchini and oats. Refrigerate until firm, about 1 hour.
- Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
~peace and blessings~