i am a sucker for a “vegetable cookie” — or rather any cookie that incorporates vegetables in it. i think it’s because i can justify its consumption as being “healthy” in the sense that i’m getting a dose of veggies, alongside a whole lot of sugar and butter of course!
so lo and behold, when i flipped to the last page of the latest Martha Stewart Living magazine issue (March 2011), there it was a recipe for zucchini nut bread cookie sandwiches!i decided to make only the cookie, and skipped out on the filling. i thought the cookie by itself was rather moist but too cake-like for my tastes. if i made these again, i think i would probably up the butter content (*gasp*) and add in more eggs, so that it would be more cookie like and less cakey. but hey, if you like cakey cookies, these are totally up your alley!
Martha’s Zucchini-Nut Bread Cookies
(makes about 20-30 2.5-3 inch cookies; adapted)
|Cinnamon||1 ¼ tsp|
|Baking soda||½ tsp|
|Baking powder||½ tsp|
|Butter||12 tbsp (1.5 sticks), at room temp|
|Light brown sugar||½ cup|
|Egg||1 large one|
|Vanilla extract||½ tsp|
|Zucchini||1 cup, grated|
|Oats||1 cup, old fashioned rolled oats|
- Combine flour, cinnamon, baking soda, baking powder and salt in a bowl. Whisk together and set aside.
- Cream butter and both sugars together in the bowl of your standmixer using the paddle attachment.
- Add in egg, followed by vanilla extract. Beat until combined.
- With the mixer on the slowest speed, add in flour mixture, then zucchini, oats and pecans. Mix until just combined.
- Leave the dough in the refrigerator for at least 1 hour to allow it to firm up.
- When ready to bake, heat oven to 350ºF. Using a 2 inch ice cream scooper, drop onto a parchment-lined baking sheet. Leave 2″ of space in between, as the cookies do spread a fair deal.
- Bake for about 15-20 minutes or until the edges are golden.
- Cool on rack.