Wednesday, July 25, 2012

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


  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.

~peace and blessings~

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