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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

SAVE ON THIS RECIPE!

LOCATION

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.

EXPERT TIPS

Expert Tips

Replace zucchini with yellow summer squash or carrots.

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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