Zucchini Almond Cookies

Like your favorite zucchini bread, but in cookie form, this recipe comes together easily with Betty Crocker oatmeal cookie mix.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 24

pouch (17.5 oz) Betty Crocker™ oatmeal cookie mix
cup butter, softened
tablespoon water
zucchini, grated, squeezed dry
cup sliced almonds

  • 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.

Expert Tips

Replace zucchini with yellow summer squash or carrots.

Drizzle tops of cooled cookies with melted white or milk chocolate.