Zucchini Almond Cookies

Zucchini Almond Cookies

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

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

2

dozen

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
  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.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Replace zucchini with yellow summer squash or carrots.
Drizzle tops of cooled cookies with melted white or milk chocolate.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.