I hope you all had a great holiday weekend! I’d like to share this easy and delicious drop cookie to help you ease back into the swing of things. This cookie uses up some of that zucchini which is so plentiful during this harvest month. These chewy cookies make a good breakfast treat if you are on the run and are perfect to slip into a lunch bag.
I realize that I am probably in the minority, but I do like cookies made with whole wheat flour. I like the nutty flavor that whole wheat flour gives. This site even includes cookies made with bran! Those of you who are less excited about using whole wheat flour in your cookies will be glad to know that the zucchini in this recipe hydrates the dough very well and takes away most of the graininess that comes from using whole wheat flour in baked goods. The whole wheat flour is well disguised here! Just be sure and let the cookie dough sit on the counter for about 20 minutes before baking. Enjoy!
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 4 tablespoons (half a stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 egg, room temperature
- 1/2 teaspoon vanilla
- 1 1/2 cups grated zucchini (one medium sized zucchini)
- 1 cup chopped walnuts
- 1 cup chocolate chips
Instructions
- In a small bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the butter with and electric mixer until is is light, then beat in both of the sugars. Beat in the egg.
- Remove the beaters from the bowl and with a wide spatula stir in the flour mixture, then the zucchini, walnuts and chocolate chips. Do not over mix the dough. The dough will be very stiff.
- Let the dough rest on the counter for 20 minutes.
- Line 2 large baking sheets with parchment paper and preheat the oven to 350 degrees.
- Drop 2 tablespoon-sized balls onto the prepared sheet, and bake for about 18 to 20 minutes.
Leave a Reply