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Allergens
Diets Please don’t turn the page because of the ingredients in this recipe. I discovered a way of hiding zucchini in a cookie, and nobody will know it’s there! We want our children snacking on wholesome foods, and they want the good stuff. Guess what — this is the good stuff!! It’s a soft, moist (due to the minced zucchini) cookie with just a hint of spice to it. Tastes even better straight from the freezer.
1/4 cup (50 grams) trans-fat free margarine (use soy-free, if needed)
3 tablespoons oil
2/3 cup brown sugar
1 egg
1 and 3/4 cups Shibolim White Whole Wheat Flour or other whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon Gefen Cinnamon
1/2 teaspoon salt
pinch of nutmeg
pinch of ground cloves
1 cup minced zucchini (approx. 1 and 1/2 medium zucchinis)
1/2 cup ground blanched almonds
1/2 cup mini chocolate chips or Glicks Chocolate Chips
Preheat oven to 375°F (190°C).
Gradually add the flour, baking soda, cinnamon, salt, and spices to the creamed mixture. Mix well. Stir in zucchini, almonds, and chocolate chips.
Drop by tablespoonful, or use a small scoop, onto baking sheets lined with Gefen Parchment Paper. Bake for 14 minutes or until lightly browned.
In a mixing bowl, cream the margarine, oil, and sugar until light and fluffy. Add the egg, and beat well until incorporated.
Yields 40 cookies
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