Zucchini Almond Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste sneak in some zucchini and almonds to oatmeal cookie mix, with delicious results!

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Prep Time 15 min
Total Time 30 min
Servings 24

Ingredients

1: pouch (17.5 oz) Betty Crocker® oatmeal cookie mix

1/2: cup butter, softened

1: egg

1: tablespoon water

1: zucchini, grated, squeezed dry

1/3: cup sliced almonds

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Directions

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