Zucchini Bread Cookies
Recipe: Zucchini Bread Cookies
Summary: Together with oats and the zucchini, I think these pass for fairly healthy cookies to munch on. These cookies were full of flavor!
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour (or you could use all-purpose)
- 3/4 teaspoon ground cinnamon (you could use up to 1 1/4 teaspoon; or add 1/4 teaspoon of nutmeg)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup finely grated zucchini (I wrung out some of the liquid from the zucchini)
- 1 cup old-fashioned rolled oats
- 1/2 cup toasted walnuts, chopped into small pieces
- Whisk flours, cinnamon, baking soda, baking powder, and salt together in a bowl to combine. In the bowl of a stand mixer, beat the butter and sugars together until just pale and fluffy. Beat in the egg and vanilla to combine.
- With the mixer on low, add the flour mixture. Mix in the zucchini, oats, and walnuts until just incorporated. Scrape the sides and bottom of the mixing bowl to give it a final stir, then chill the dough for at least an hour until firm enough to scoop.
- When ready to bake, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Drop dough, about 2-tablespoons full, onto the baking sheet leaving 2 inches of space between the cookies. Bake until edges are golden brown, about 12-14 minutes, rotating the baking sheets halfway through the baking time. Let cool on a wire rack.
- These cookies are very moist so I like to store them between layers of parchment or wax paper to prevent sticking. Store the cooled cookies in an airtight container, at room temperature, for about 3 days.
Preparation time: 10 minute(s)
Cooking time: 14 minute(s)
Yield: 2 dozen