Zucchini - Chocolate Cookies
Why I Love This Recipe
A lovely twist on a classic. Even picky eaters who do not like zucchini eat these.
Ingredients You'll Need
¾ cup butter or vegan margarine, softened to room temperature
½ cup granulated sugar (or 1/3 cup of maple syrup)
1 cup packed light or dark brown sugar
1 large egg (or 1 Tbsp of cornstarch diluted in 2 Tbsp of cold water for vegan version)
2 teaspoons vanilla extract
1 cup shredded zucchini (approx. one average zucchini)
2 ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
1 cup semi-sweet chocolate chips (or less)
½ cup chopped walnuts , optional (optional)
Preheat oven to 375°F. Line a sheet pan with reusable silpat or parchment paper.
In a large bowl, beat the butter, sugar, and brown sugar until light and creamy, 3-5 minutes. Stop to scrape down then bowl once or twice.
Add the egg (or cornstarch/water mixture), vanilla, and zucchini, mixing well after each and scraping down the bowl at least once.
Add the flour, baking soda, salt and cinnamon and mix until almost combined. Add the chocolate chips and walnuts and mix briefly until incorporated.
Portion equally, and roll into rounds. Space evenly about 4 inches apart on prepared sheet pan.
Bake for 9-11 minutes until edges are golden and top is set but not at all browned.
Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.