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.
When we returned from Colorado our harvest included a very large zucchini.
Zucchini Parmesan turns out to be really scrumptious.
Zucchini Pancakes were surprisingly fantastic. We had them with plain yogurt on top. Next time, we're thinking of smothering them in mushroom gravy. They reminded Q of egg foo young. The last half pound or so of zucchini is getting shredded and frozen so we can have these again this winter.
Zucchini cookie dough has been frozen and we're baking cookies every other night or so a half dozen at a time. This recipe is really really good - flavorful and not too sweet. It's the perfect "biscuit" for our evening tea.
