These cookies are great for both rotating food storage and using up some of your surplus zucchini. They are light and sweet and delicious. And if your kids are like mine... when whole grains and vegetables are shaped like a cookie they don't ask questions... They just chow down! Mmmm
Chocolate Chip Zucchini Cookies
1/2 cup shortening
1 cup shredded zucchini, lightly drained
1 cup brown sugar
1/2 cup dry powdered milk
2 eggs
1 tsp baking soda
1/4 tsp salt
2 1/2 cups whole wheat pastry flour (to make your own, finely grind soft white wheat)
3/4 cup quick cooking oats
1 tsp vanilla
2 cups chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 375 F. Combine shortening, zucchini, sugar and dry milk. Mix until well combined and creamy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients. Stir to combine. Stir in chocolate chips and nuts (if desired). Drop by teaspoonful onto ungreased cookie sheet. Bake 8-10 minutes or until edges are slightly browned. Allow to cool on cookie sheet about 1 minute then transfer to cooling rack.
1/2 cup shortening
1 cup shredded zucchini, lightly drained
1 cup brown sugar
1/2 cup dry powdered milk
2 eggs
1 tsp baking soda
1/4 tsp salt
2 1/2 cups whole wheat pastry flour (to make your own, finely grind soft white wheat)
3/4 cup quick cooking oats
1 tsp vanilla
2 cups chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 375 F. Combine shortening, zucchini, sugar and dry milk. Mix until well combined and creamy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients. Stir to combine. Stir in chocolate chips and nuts (if desired). Drop by teaspoonful onto ungreased cookie sheet. Bake 8-10 minutes or until edges are slightly browned. Allow to cool on cookie sheet about 1 minute then transfer to cooling rack.
No comments:
Post a Comment