Zucchini Almond Cookies Recipes

ALMOND FLOUR CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
• In a large mixing bowl beat together the butter and sugars with an electric mixer or stand mixer. Add the vanilla extract and mix until combined.
• Add the almond flour, cinnamon, salt and baking soda. Mix on a low speed until a soft dough forms.
• Add the zucchini and continue mixing on a low speed until it well evenly distributed throughout the dough.
• Mix in the chocolate chips and walnuts (if using). The dough should be thick and soft at this point.
• Scoop out large clumps of dough, about 1 1/2 tablespoons or 50 grams worth, and roll in balls. Place on your prepared baking sheets. Leave at least 2 1/2 inches in between each ball to leave room for spreading.
• Bake for 11-12 minutes until the edges have goldened slightly. If you want crispier edges bake 12 minutes.

ZUCCHINI ALMOND COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In medium bowl, stir cookie mix, butter, egg and water until soft dough forms. Gently stir in zucchini and half of the almonds.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets. Top with remaining almonds.
• Bake 11 to 13 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely before storing.

ZUCCHINI COOKIES

Steps:

• In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

ZUCCHINI NUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets.
• Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.

ZUCCHINI PILAF WITH ALMONDS

Steps:

• For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
• In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
• For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
• For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
• When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.

LEMON ZUCCHINI COOKIES

Steps:

• Preheat oven to 375°F Coat cookie sheets with nonstick cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely.
• *Note: Mr. Food topped these with a homemade glaze made of 1/2 cup confectioners sugar and 2 teaspoons of fresh lemon juice combined together and drizzled over the cooled cookies.