Like your favorite zucchini bread, but in cookie form, this recipe comes together easily with Betty Crocker oatmeal cookie mix.
pouch (17.5 oz) Betty Crocker™ oatmeal cookie mix
cup butter, softened
zucchini, grated, squeezed dry
cup sliced almonds
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.
Replace zucchini with yellow summer squash or carrots.
Drizzle tops of cooled cookies with melted white or milk chocolate.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.