I’m a little bit meh when it comes to making sweet treats ‘healthy’. Part of me thinks, “just have the darn sweet and move on” and part of me thinks, “how clever to pack some goodness into a biscuit.” Mostly I think nutrition has no business discussing homemade treats.
So I’m defying myself every time I make these oat and zucchini cookies. I mean, what the hell is a zucchini doing in a biscuit? Well, it belongs there. Zucchinis seem to belong most places, but should never dine alone. I can’t stand zucchini by itself. It needs to be surrounded by other flavours to be at its best.
Make these semi-healthy cookies. Don’t let the random zucchini put you off. You can leave out the choc chips if your kids don’t need fooling.
Oat and Zucchini Cookies
110 gm butter, softened
1/2 cup brown or muscavado sugar
1 large egg
3/4 teaspoon vanilla extract
1 1/2 cups plain wholemeal flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 1/2 cups finely grated zucchini (about 1 large)
1 cup quick oats
1 cup white chocolate bits
Preheat oven to 180°C and line two baking sheets with baking paper.
Use electric beaters to beat butter, sugar in large mixer bowl until light and fluffy. Add the egg and vanilla extract and beat well.
In a separate bowl, combine flour, cinnamon and baking soda. Add zucchini and toss to coat with the flour. Add the oats and mix well.
Add the wet mix to the dry and combine well then gently fold the choc chips through.
Drop large teaspoon amounts onto the baking sheets, six drops per tray.
Bake for about 11 minutes or until golden brown and a little crispy on the edges. Cool on baking sheets for 2 minutes then remove to a wire rack to cool completely.
Store in an air-tight container at room temperature for a day or two or freeze in batches for up to a month.
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