Zucchini Almond Cookies

  • Prep 15 min
  • Total 30 min
  • Servings 24
Zucchini Almond Cookies

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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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