These have the texture of a muffin, but are in a more portable cookie shape - perfect for lunch bag or diaper bag. Also good with your morning coffee!
Preheat oven to 350
In a large bowl combine the following "wet" ingredients
1 c. shredded zucchini
1 c. brown sugar
1/2 c. vegetable oil
In another large bowl, combine the following "dry" ingredients
2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 c. of chopped fruits/nuts of choice (I used raisins, chopped dates and chopped figs)
*Chocolate chips would be nice too!
*I also added about 2 TBSP ground flax just because I had it. I think it adds to the nice texture of the cookie, but it is optional.
Method:
Stir wet ingredients into dry ingredients and mix well (no electric mixer needed)
Line baking sheet with parchment
Roll cookie dough into golf ball sized balls and slightly flatten
Place on cookie sheet and bake for 10-12 min.
Cool cookies on rack
Can you use all purpose white flour for the wheat flour?
ReplyDeleteThanks!
I would imagine you can, but it will change the texture of the cookie, it won't seem as dense and "whole grain"
ReplyDelete