I love gardening and this year my yield of zucchinis is a little crazy. So I froze a number of bags of grated zucchini and then I reached out for a few new recipes. I have made relish before, lots of loafs and muffins but I have never tried cookies. Laura responded with a few great recipes and her cookie recipe was a hit. I love it. Simple and great ingredients. The funny part is - we moved into our new place in May and I still don't have a functional oven. Our stove top works but the brand new oven still isn't working. Don't even get me started on this... it has been a nightmare but luckily it is summertime, it has been beautiful out and we have a great bbque. I have learned how to cook and bake on my bbque this year. Yup - a few rather burnt bottoms on my baking but I have it down to a fine art. Scones, muffins, loaves, even quiche have been attempted but cookies... I hadn't tried yet. First go and they work brilliantly.
So warm up whatever you are baking in...LOL to 350 degree C and it will be timed for 12 - 15 minutes. This recipe made about 16 nice sized cookies so you could easily double it.
-1/2 cup soft butter
-1 cup brown sugar
-1 cup shredded zuchinni
blend and mix together
-1 cup flour
-1 cup oatmeal - gluten free
-1/4 tsp baking soda - gluten free
-1/4 tsp baking powder - gluten free
-1/4 tsp salt
-1/2 cup coconut
-1/2 cup raisins or cranberries
-1/2 cup nuts - I used pecans
-1 cup choc chips - I always use dark chocolate - dairy free
I used regular flour for this first batch. I will try this more gluten free style next time. Maybe Almond flour! Def going to be a recipe I use again. I would also consider doubling it. Not that difficult to do. Maybe even try unsweetened apple sauce instead of the butter. I often substitute. These are a GREAT dunking cookie!