The other day I was a baking fiend! Ice cream, cookies, quick breads, more cookies. I just couldn’t stop!
Nick was checking out all the baked goods on the kitchen table and remarked that everything either had chocolate or nuts in it.
Chocolate? Well, duh!!!
So after making zucchini bread (with chocolate in it), I decided to make some cookies with the leftover zucchini. Cookies without chocolate or nuts in them! I chose to add dried cherries instead (though you could easily add chocolate and nuts too!).
These are cakey cookies, so if that’s not your thing, you might not want to make this recipe. However, I like the taste and texture- they almost remind me of baked muffin tops.
Cherry Zucchini Cookies
Recipe adapted from Taste of Home
1/2 cup (1 stick) butter, softened
3/4 cup light brown sugar, packed
1/2 cup sugar
1/4 cup half and half
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 cups grated zucchini
1 cup dried cherries, finely chopped
2 1/2 cups flour
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter and sugars. Add in the egg and half and half and mix well. Stir in the salt, baking powder, and cinnamon. Add in the zucchini and dried cherries. Stir in the flour, just until incorporated.
Using a large ice cream scoop, scoop the dough onto a parchment paper lined cookie sheet, leaving 3 inches between each cookie. Bake in a preheated oven for 12-15 minutes or until the cookies are set and lightly golden. Remove from the oven and let set for 10 minutes. After 10 minutes, move cookies onto a cooling rack and let cool completely. Enjoy!
Made with love, not calories!