Comments are closed.
Yellow Squash Chocolate Chip Oatmeal Cookies
I love these cookies because they have veggies in them, and my kids devour them!
Yellow Squash Chocolate Chip Oatmeal Cookies
Servings: 20 cookies
Ingredients:
1 cup shredded yellow squash (or zucchini)
2 cups old-fashioned whole rolled oats
1 cup almond flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tbsp pure maple syrup
2 tsp pure vanilla extract
½ cup semi-sweet chocolate chips
Instructions:
•Lightly blot the shredded squash with a dish towel to soak up any surface liquid (no need to squeeze/wring). Set aside.
•Whisk together the dry ingredients: oats, almond flour, baking soda, and salt in a medium bowl. Set aside.
•Beat the butter and sugar together in a separate bowl until lightened and creamy, about 2 minutes. Add the egg and beat another minute. Add the vanilla extract and maple syrup and beat another 30 seconds.
•Stir the squash into the dry ingredients to distribute, then add to the wet ingredients and beat together until combined. Fold in the chocolate chips. Cover and chill the dough in the refrigerator for 2-4 hours to allow to set up.
•Preheat oven to 350 F. Line a baking sheet with parchment paper or a Silpat. Scoop 2 tablespoons of dough to form each cookie and arrange on the baking sheet 3 inches apart to allow for spread.
•Bake for 13-15 minutes or until lightly browned and crisp on the edges. Allow to cool 5 minutes before removing to a wire rack to completely finish cooling. Cooking can be stored in an airtight container at room temperature for 3-5 days.
COMMENTS