Zucchini Almond Cookies Food

ZUCCHINI ALMOND COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In medium bowl, stir cookie mix, butter, egg and water until soft dough forms. Gently stir in zucchini and half of the almonds.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets. Top with remaining almonds.
• Bake 11 to 13 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely before storing.

ALMOND FLOUR CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
• In a large mixing bowl beat together the butter and sugars with an electric mixer or stand mixer. Add the vanilla extract and mix until combined.
• Add the almond flour, cinnamon, salt and baking soda. Mix on a low speed until a soft dough forms.
• Add the zucchini and continue mixing on a low speed until it well evenly distributed throughout the dough.
• Mix in the chocolate chips and walnuts (if using). The dough should be thick and soft at this point.
• Scoop out large clumps of dough, about 1 1/2 tablespoons or 50 grams worth, and roll in balls. Place on your prepared baking sheets. Leave at least 2 1/2 inches in between each ball to leave room for spreading.
• Bake for 11-12 minutes until the edges have goldened slightly. If you want crispier edges bake 12 minutes.

LEMON ZUCCHINI COOKIES

Steps:

• Preheat oven to 375°F Coat cookie sheets with nonstick cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely.
• *Note: Mr. Food topped these with a homemade glaze made of 1/2 cup confectioners sugar and 2 teaspoons of fresh lemon juice combined together and drizzled over the cooled cookies.