Zucchini Bread Cookies

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

Coarse salt

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

Directions

1. 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.
2. Beat flour mixture into butter mixture. Mix in zucchini and oats. Refrigerate until firm, about 1 hour.
3. 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.

Enjoy!

~peace and blessings~
Lisa