The recent summer warmth, and usual rain, has made for a lot of garden veggies this year! We were gifted another beautiful zucchini which I turned into some yummy cookies to accompany an after dinner drink. Here is what you’ll need:
- 3/4 cup quick oats
- 1/3 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts
- 1/2 cup chocolate chips/chunks
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup coconut oil
- 1 cup chopped or shredded zucchini
As you stir the ingredients, it will be thick and sticky. Carry on until all the dry bits are absorbed and thoroughly combined. At this point, you may even want to finish mixing with your bare hands. As long as you wash them first of course.
Preheat your oven to 180 C / 350 F. Spoon out balls of dough onto a sheet lined with baking paper or greased foil. Make sure to give them some space in case they spread out while in the oven. Set the timer for 13 minutes, baking until firm and slightly golden.
And there you go, Chocolate Nut Zucchini Cookies! These were soft and full of yummy texture from the oats, nuts, and chocolate chunks. They weren’t cloyingly sweet, so they paired wonderfully with this bottle of Honey’s Stoney Bonk Cider Ginger Beer. I picked up a few bottles of these at the Bath Christmas market. Here’s their site if you’d like to try it too: http://www.honeyanddaughter.co.uk
That’s all for this week folks! I hope you enjoy trying these out in your kitchen. You can add more sugar if you like things sweet, or substitute raisins for the chocolate. Whatever way you make it, these make a delicious afternoon snack for the rainy summer days we’ve had this week. Thanks for reading and Happy Eating!