These little guys make the perfect gift. More unique than plain ole chocolate chip cookies, but not so crazy the recipient won’t eat them. Plus they have a dash of healthy food that compliments rather than ruins the cookie (or at least that’s what I think).
The dough also freezes really well so you can bake them as you need them. I just learned this by trying it because I didn’t realize the recipe made SO MANY! Eight dozen to be exact!
Chocolate Chip Zucchini Cookies
Ingredients
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 eggs, beaten
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups of grated zucchini
- 2 cups semi-sweet chocolate chips
- 1 1/2-2 cups walnuts, chopped
Directions
- Preheat oven to 350 degrees.
- Line cookie sheets with Parchment paper.
- Cream butter and sugar together in a large mixing bowl until light and fluffy.
- Add egg and mix well.
- Combine flour, baking soda, cinnamon, and salt together and then add to the butter mixture, gradually; mix well.
- Stir in the zucchini. I used my hands for this.
- Fold in your walnuts and chocolate chips.
- Drop by teaspoons onto cookie sheets; leave two inches between each cookie.
- Bake for 15 to 20 minutes, or until golden. It will take longer if coming from the freezer.
- Slide parchment paper off cookie sheets and onto towels for cookies to cool.
- Makes 8 dozen!
I wrapped these little guys up and packaged them into recycled bags. For tags I got creative! I just printed a few of my favorite pictures and mounted them on colored paper. There’s plenty of space on the back for a note. Then I attached them with whatever I had around, which happened to be some hemp, ribbon and green raffia. Ta da!
And for the extra cookie…well I was just forced to eat that. Tough job for the baker.
But I think I’ll survive!
