The Amazing, Vegetable Cookie?

So. About those cookies.

Zucchini Chocolate Chip Cookies (from Animal, Vegetable, Miracle by Barbara Kingsolver; the recipe is actually her daughter’s)
Yum Factor: Alex – 8.6, Jessalyn – 7

 1. Preheat oven to 350F.

– 1 stick unsalted butter, at room temperature
– 1 egg, lightly beaten
– 1/2 cup brown sugar
– 1/3 cup honey
– 1 tablespoon vanilla extract
2. Combine together in mixer.

– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
3. Mix together dry ingredients, then add to wet ingredients, just until mixed together.

– 1 zucchini, ends trimmed, grated (and peeled, if you wish)
– 1 cup semi-sweet chocolate chips
4. Fold in zucchini and chocolate chips.

5. Using a mini-ice cream scoop, place balls of dough onto cookie sheet lined with parchment paper (at this size I was able to make 30 cookies). Flatten gently with a fork or the back of a spoon. Bake for 15 minutes.

6. After 15 minutes, remove tray from oven and let cookies sit 1-2 minutes before moving to cooling rack.

This is definitely a chewy, chocolatey type cookie. Are you worried about the zucchini flavor? Don’t be. You can’t taste it, I swear. And if you’re concerned about whether a child would be able to taste it, well,  you might want to do a better job than I did peeling your zucchini so that less of the dark green color shows up in the finished cookie. Whether you choose to disguise the “yucky green stuff” or not, you won’t taste it. 

And, hey, I won’t blame you if you treat yourself to more than a few cookies in one setting. Go ahead, justify it for yourself by re-reading the ingredient list and giggling in delight in the fact that this cookie tastes delicious and includes a vegetable and whole wheat flour! 

Feeling healthier already, are you? And if you find yourself needing to get rid of more than one zucchini rather quickly, just double or triple the batch. Surely your neighbors will more eagerly take extra zucchini off of your hands if it’s in the form of a cookie.

All jesting aside, this is a good cookie. So as the heat of summer sets in and you start being haunted by zucchini in your dreams and seeing zucchini mirages, do keep this recipe in mind. Give it a try and let me know what you think. And for you parents out there, do you think your kids would eat this? Have you tried to sneak in vegetables to your child’s (or spouse’s) dessert? Were you successful? Leave a comment, let us know!

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5 thoughts on “The Amazing, Vegetable Cookie?

  1. […] on June 13, 2011 by Jessalyn| Leave a comment In case you weren’t quite smitten with the Zucchini Chocolate Chip cookies I made a couple weeks ago, no need to get all hot and bothered. Maybe you’d like another way […]

  2. […] vegetables into desserts. It’s completely ludicrous, and every time I do it (like with these cookies here), I have this strange out-of-body experience in which half of me praises myself for being thrifty […]

  3. […] (Which is exactly what Mrs. G is thinking here about the ginormous zucchini that showed up in her garden! Maybe she’ll try these fritters or these cookies?) […]

  4. […] from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer), and cookies (get you some here or here or here, for […]

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