Please enter the email you’re using for this account.
Parve
Easy
20 Servings
Allergens 
1 Hour, 15 Minutes
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
How Would You
Rate this recipe?
Please log in to rate
Reviews