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Last week my mother-in-law brought over 2 GIANT zucchini squash given to her from a friend. Since then, I have roasted zucchini and shredded it to make a pizza crust; but, I've been wanting to use it as a base for cookie dough and figured now was as good a time as any. Turns out, they were awesome! Hubby and I ate them up (plain, or smothered in peanut butter) in less than 3 days! Added bonus: they're only 101 calories per cookie! So whip a batch up, get some fiber, and enjoy having dessert for breakfast!
Ingredients:
2 cups shredded, drained zucchini **
2 whole eggs
1/4 c. applesauce (macros are calculated based on homemade applesauce)
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 c Bran
2 c Steel Cut Oats
1/2 c Whole Almonds
2/3 c. Cranberries
** I put chunks of zucchini in my food processor and whipped them up, dumped them out, and squeezed as much was out of them as possible. This prevents the cookies from getting "soupy" as they bake.
1. Add zucchini, eggs, applesauce, and spices into food processor and whip together, stopping to scrape sides, until well mixed.
2.Add in Bran and oats and continue mixing.
3.Transfer processor contents to bowl, and fold in cranberries and nuts. Feel free to add in chocolate chips, carob, or other types of nuts
4. Spoon out onto non-stick pan: should make about 16 good sized cookies.
5. Bake at 375F (convection) for 12 min. Turn up to Broil and toast the top for 2 minutes. When nicely toasted, pull out and let cool. Store in fridge, or eat ASAP.
Macros for one cookie (batch of 16): 3.8gP 4.1gF 12.24gC
Total Calories per cookie = 101
