Oatmeal Zucchini Cookies |

Yesterday I tried a combination in batch of cookies I hadn’t really thought of pairing together before – oatmeal and zucchini. Now, before you cringe, gasp, gag, and/or turn your head away in disgust about having a vegetable {and a partially green vegetable at that} in your cookies, take a deep breath and think about it for just a minute. It really isn’t that uncommon to see vegetables inserting themselves into some pretty great desserts or sweet treats. Zucchini bread {which is a sweet and dessert like bread} is commonly accepted – by most people anyway – and it tastes great! I also have a hankering to make some zucchini brownies a friend was talking about the other day. I posted recently a recipe for Whole Wheat Chocolate Zucchini Bread as well, which was hit at our house! Also, what about carrot cake? I personally thought that throwing shredded zucchini in a some cookies wouldn’t be so different from any of those previously mentioned. The zucchini has a mild flavor, and so easily takes on the flavor of whatever you pair it with, and in all practicality adds a nice amount of moisture to the baked goods it resides in. Besides, sometimes you gotta just think outside the box as far as recipes go…especially when it comes to having an over-abundance of zucchini! So, here you have it…Oatmeal Zucchini Cookies! Enjoy! -Shelley.

Oatmeal Zucchini Cookies
*Pre-heat oven to 350 degrees
Bake Time: 10-12 minutes
*Recipe adapted from Zucchini Applesauce Oatmeal Cookies found at www.twopeasandtheirpod.com

1 c whole wheat white flour {I used my WonderMill Grain Mill to freshly grind some wheat berries}
2 c oats
1 t baking soda
1/2 t salt
1 1/2 t pumpkin pie spice
1/2 c unsweetened applesauce {or 1/4 c applesauce + 1/4 c melted butter}
3/4 c brown sugar
1 large egg
1 t vanilla extract
1 c shredded zucchini
1/2 c raisins, optional
*Cookie sheets, greased or lined with parchment paper

Start off by grating zucchini. Set aside.

In a large mixing bowl combine whole wheat flour, oats, baking soda, salt, and pumpkin pie spice. Whisk well to combine and set aside.

In another mixing bowl combine applesauce, melted butter {if using}, brown sugar, egg, and vanilla extract. Whisk well to combine.

Add wet ingredients to dry ingredient bowl. Add shredded zucchini and raisins. Mix to combine well.

Scoop by tablespoonful onto a parchment-lined or greased cookie sheet. I found that these cookies don’t spread out well on their own…so unless you want a “cookie puff” of sorts, press them down gently to give them a head start.