20 Servings
1 Hour, 15 Minutes
Allergens
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.
Yields 40 cookies
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.
Tips:
Mince zucchini in the food processor using the knife attachment. Brush down the bowl twice so everything is finely minced. You can use 2 zucchini, and freeze the leftovers (marked, of course!) for later use in soup, hamburgers, etc.
Notes:
The cookies will still be soft, but will harden somewhat when cooling. Store in the freezer.
