Zucchini Cookies - Cooking with Honey III

I love cookies. I've realized over the last year or so that my love for them is much greater than I used to believe. I actually get cookie cravings now and pie or ice cream or cake or my many other dessert loves will just not cut it. Fearing for my (lack of) post-baby waistline and knowing breastfeeding can only do so much, I chose to make these when I decided cookies were a must for Craftacular Getaway 2011. They're the cookie that's (almost) healthy.

I first blogged about making them last summer and now that I know the original recipe rocks, I modded it into a former shadow of itself based on healthier/more local/what I had on hand choices. Here's the adjusted ingredients list with the caveat that for the honey and puree I guesstimated as I dumped it in. They still bake at 350 degrees and mine took 13 minutes.

1 1/2 c honey

1/2 c butter

1/2 c apricot puree

1 1/2 t cinnamon

1 t salt

2 T Bob's Red Mill egg replacer (I didn't add the water the bag calls for since the honey is wetter than sugar)

1 t vanilla

18 oz. grated zucchini (thawed from frozen then pouring off about 1/4 c of water)

3 c whole wheat flour

3 c rolled oats

1 t baking soda

2 1/2 c chopped walnuts

1 1/2 c chocolate chips

I baked up 36 cookies, which I think was about half the batch. The rest got rolled up as a log in saran wrap, put in a freezer bag, and frozen for future use.