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Zucchini Almond Cookies

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Zucchini Almond Cookies
  • Prep 15 min
  • Total 30 min
  • Servings 24
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Like your favorite zucchini bread, but in cookie form, this recipe comes together easily with Betty Crocker oatmeal cookie mix.
By Inspired Taste
Created Jun 11, 2012

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Replace zucchini with yellow summer squash or carrots.
  • tip 2
    Drizzle tops of cooled cookies with melted white or milk chocolate.

Nutrition

Nutrition Facts are not available for this recipe
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