Zucchini Chip Cookies

SERVES: 48 (about 4 dozen)

COOK TIME: 15 Min

Zucchini Chip Cookies have healthy ingredients, yet chocolate lovers still grab 'em up 'cause they're packed with chocolate chips. Yep, here's a cookie you can feel great about sharing.

What You'll Need

1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup grated zucchini (about 1 small zucchini)
1 cup raisins
1 cup chopped walnuts
1 cup (6 ounces) semisweet chocolate chips

What to Do

Preheat oven to 350 degree F. Coat baking sheets with cooking spray.
In a large bowl, cream the butter and sugar until light and fluffy. Gradually add the egg, flour, baking soda, cinnamon, and salt; mix well. Stir in the zucchini, raisins, walnuts, and chocolate chips then drop by teaspoonfuls 2 inches apart onto prepared baking sheets.
Bake 12 to 15 minutes, or until golden. Do not over-bake. Allow to cool 2 to 3 minutes then remove to wire racks to cool completely.

Makes about 4 dozen.

Nutritional InformationShow More

Servings Per Recipe: 48

Amount Per Serving % Daily Value *
Calories 110
Calories from Fat 49
Total Fat 5.4g 8 %
Saturated Fat 2.5g 13 %
Trans Fat 0.1g 0 %
Protein 1.2g 2 %

Amount Per Serving % Daily Value *
Cholesterol 9.0mg 3 %
Sodium 70mg 3 %
Total Carbohydrates 15g 5 %
Dietary Fiber 0.5g 2 %
Sugars 9.6g 0 %

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bnettles 8423863

Jul 12, 2016

Who would have thought I could make delicious chocolate chip cookies using zucchini? Not me. I have an overabundance of zucchini and this is the perfect 'distraction' recipe. I omitted the raisins because my husband won't eat them in anything. I substituted pecans for the walnuts and butter flavored crisco shortening for the butter with 1/2 teaspoon of water as the crisco can suggests. They were so moist. Almost like a moist cake or bread texture. I baked them for 14 minutes on stoneware cookie sheets. The first sheet 8 minutes on the bottom rack and 6 minutes on the top rack while adding a second sheet of cookies to the bottom rack. Let them cool about 3 minutes and viola, oh, so good! )

tsbarkery 2529267

Jul 23, 2014

I found these to be very bland. I added a tsp. of vanilla and used oatmeal and coconut instead of walnuts and raisins. The first batch I baked until golden as directed but they were too dry so the second batch I took out of oven when they still looked a little "wet" on top and those were much better. If you don't like a sweet cookie then you will like these.

tsbarkery 2529267

Jul 21, 2014

Do you think I could substitute coconut and oatmeal for the raisins and walnuts?