- Cooking Time: 30
- Servings: 16-20 cookies
- Preparation Time: 15
BackstoryAs the end of harvest season approaches, zucchini has already become my most obsessed over vegetable. If you're like me, you are constantly finding new ways to use it. Have you ever tried it in cookies? I have! These cookies, in fact. They were wonderful. An excellent way to add a bit more zucchini to your diet.
Submitted by: "Lizz Clements"
- 1 8-inch long zucchini squash
- 1 cup all-purpose flour
- 2/3 cup turbinado sugar
- 1 cup rolled oats
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 tablespoon water
- 1/2 raisins (more or less as desired)
- Shred the zucchini squash in a food processor or grate it by hand. I processed mine. I absolutely cannot stand to grate things by hand! Place the shredded zucchini on a double layer of paper towels. Place another paper towel on top and squeeze as much excess water from it as possible. You can use additional paper towels as well. I used two sets on mine.
- Place the zucchini in a large mixing bowl and add the dry ingredients. Stir well with a wooden spoon and then add the oil and water to the mixture. Mix. When thoroughly combined, add the raisins.
- Form walnut sized dollops of dough and flatten on a lined cookie sheet with the palm of your hand. The dough will be considerably oily, but should hold its shape easily. Place six cookies evenly apart on each cookie sheet.
- Bake in a preheated 350 degree oven for 10-12 minutes until the edges are golden brown. Allow to set on the cookie sheet once removed from the oven for 2-3 minutes, then transfer to a wire rack to finish cooling.