Zucchini Almond Cookies

  • Prep 15 min
  • Total 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

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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