Calling all cookie connoisseurs!
I’d like to introduce you to one of the softest, most delectable cookies… ever!
A few months ago, I was presented with a problem. My husband and I had a ton of garden-fresh veggies, and a very stubborn toddler that refused to eat them.
The solution seemed clear – I would put vegetables inside cookies!
I began researching low-sugar, gluten-free, flourless, dairy-free, and natural cookie recipes. After finding a few zucchini recipes, I also began making them my own.
Below you’ll find an adapted version of “Zucchini Muffins“, which I turned into gluten-free cookies instead.
I am calling these a “cupcake cookies”, because they are soft, squishy and sweet like a regular cupcake. Honestly, I would eat these things every day if I could. Plus, they are great excuse to eat a “cookie” for breakfast. Yum!
Mara’s Zucchini Banana Cupcake Cookies
Prep Time = 15-20 minutes
Cook Time = 8-10 minutes
Serving Size = 18-22 cookies
- 2 cups of grated zucchini
- 1-1/2 cups all-purpose gluten-free flour (or regular flour)
- 4 eggs
- 2 ripe bananas
- 1/2 cup chopped walnuts
- 1/4 cup maple syrup
- 1/4 cup honey or 1/2 cup unsweetened applesauce
- 1 tsp baking soda
- 2-1/2 cups peanut butter
- 2 tsp vanilla
- 2 tsp cinnamon
- 1/4 cup ground flax seed
- 1/2 tsp salt
- 2 tsp apple cider vinegar
- (Optional veggies to substitute for zucchini – carrots, apple, or jicama)
In a large bowl, begin grating zucchini finely – the smaller it is, the more inconspicuous it will be to the toddler. Remember… we are trying to be sneaky!
Begin combining other ingredients with the zucchini – eggs, walnuts, syrup, honey or applesauce, baking soda, vanilla, cinnamon, flax seed, salt, and vinegar.
In a separate bowl, add peanut butter and the banana in smaller chunks. Stir. Then, heat in the microwave for 1 to 1-1/2 minutes or until soft. Once soft, began mixing and also smashing the banana with a fork or spoon. Combine until it is smooth.
Combine the peanut butter and banana into the large bowl with other ingredients. Once thoroughly combined, taste to see if any other components are needed. If the batter has too much liquid, add more flour in small increments until the batter is thick enough.
Set the oven 375. Grease 2 baking sheets however you choose. Use a kitchen tablespoon to create average-sized cookies on the baking sheet. Bake for 8 to 10 minutes – you may need to switch shelves in the oven half way through. Once cookies are hard and a little brown on top, remove from the oven to cool.
The cookies keep in the fridge for about a week. I freeze the rest of them.
Eat and enjoy! Please comment below if you try the recipe. I would love to hear how you enjoyed it.
*All images and recipes are original. Above image created with Adobe.
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