You know the old saying: When life gives you zucchini, make zucchini cookies! Okay, we made that up. But still, look at these warm, soft, cakelike beauties. What a fun and delicious way to make use of summertime squash. We put the warm spices from our cinnamon-rich Anti-inflammatory Smoothie Blend to work here with amazing results. With or without frosting, they're fantastic!
Ingredients for the Cookies:
1.5 sticks butter
1 cup sugar
1 egg
1 cup grated zucchini, strained and squeezed to remove liquid
1½ cups all-purpose flour
1/2 tsp baking soda
½ tsp Extra Fine Himalayan Salt
3 tsp Anti-inflammatory Smoothie Blend
1 tsp Hazelnut Extract
1 3/4 cups quick oats
For the Frosting:
½ cup butter, softened
3 Tablespoons milk
3-4 cups powdered sugar
Pinch Himalayan Extra Fine Salt
1 tsp Hazelnut Extract
Directions:
Preheat oven to 375 degrees. Using a stand or hand-held mixer, beat together the sugar and butter until light and fluffy. Reduce the mixer to the lowest setting and beat in the egg then the zucchini. In a separate bowl, combine the flour, baking soda, Himalayan Salt and Anti-inflammatory Smoothie Blend. Mix the dry ingredients into th wet ingredients just until blended. Add in the Hazelnut Extract and blend to incorporate. Add in the oats and blend until evenly distributed.
Drop by heaping tablespoonfuls onto a parchment lined baking sheet. Bake for 8-10 minutes or until golden brown around the edges. Cool on a rack and frost.
To make the frosting, beat together the butter, milk, Himalayan Salt and powdered sugar until smooth. Adjust the sugar as necessary to achieve a spreadable consistency. Stir in the Hazelnut Extract at the end.