Zucchini Almond Cookies Recipes

ZUCCHINI ALMOND COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In medium bowl, stir cookie mix, butter, egg and water until soft dough forms. Gently stir in zucchini and half of the almonds.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets. Top with remaining almonds.
• Bake 11 to 13 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely before storing.

ALMOND FLOUR CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
• In a large mixing bowl beat together the butter and sugars with an electric mixer or stand mixer. Add the vanilla extract and mix until combined.
• Add the almond flour, cinnamon, salt and baking soda. Mix on a low speed until a soft dough forms.
• Add the zucchini and continue mixing on a low speed until it well evenly distributed throughout the dough.
• Mix in the chocolate chips and walnuts (if using). The dough should be thick and soft at this point.
• Scoop out large clumps of dough, about 1 1/2 tablespoons or 50 grams worth, and roll in balls. Place on your prepared baking sheets. Leave at least 2 1/2 inches in between each ball to leave room for spreading.
• Bake for 11-12 minutes until the edges have goldened slightly. If you want crispier edges bake 12 minutes.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.