Zucchini is starting to appear at the farmer's markets and in my friends' backyards here in Fresno. What to do with this abundance of zucchini? My friend Brandy Freeland shared this recipe for "zookies" with me. I changed it up to make it my own. These cookies are light and buttery in taste with the consistency of a coconut macaroon. These are a great way to sneak some squash into your kids' snack time. And who can go wrong with some dark chocolate morsels to feed your chocolate cravings?
1/2 cup organic butter, softened
1/4 cup 100% pure maple syrup
1 cage-free, organic egg
1/2 teaspoon organic vanilla
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 cups organic zucchini, shredded
1 cup oats
3/4 cup coconut, shredded
1 cup dark chocolate chips
1. In a large bowl, cream together the butter and maple syrup.
2. Add the egg and vanilla. Beat well.
3. Sift in the flour, baking soda, and salt. Mix just until incorporated.
4. Stir in the shredded zucchini, oats and coconut.
5. Stir in dark chocolate chips.
6. Drop the dough by the tablespoonful onto greased cookie sheets. Flatten slightly with spatula.
7. Bake at 350 degrees for 12-14 minutes until golden brown on the edges.
Makes 2 dozen cookies.