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You read that right. Yellow squash.
I have so much of it right now that I had to find something, anything to do with it. Sauteing, grilling, eating it raw...it was all getting a little tiresome, so why not try cookies?
I have so much of it right now that I had to find something, anything to do with it. Sauteing, grilling, eating it raw...it was all getting a little tiresome, so why not try cookies?
Technically, this could almost count as a vegetable serving. Almost.
Ingredients
~ 1/3 cup honey **
~ 2 eggs, beaten
~ 1/3 cup oil
~ 2 tsp. vanilla
~ 2 cups flour {I used whole wheat pastry flour}
~ 1 tsp. baking powder
~ 1/2 tsp. baking soda
~ 1/2 tsp. salt
~ 1/2 tsp. cinnamon
~ 2 Tbsp. ground flax seed {optional} **
~ 2 cups shredded yellow squash
Directions
1. Preheat oven to 375.
2. Combine first 4 ingredients and mix well. Stir in dry ingredients til moist and then add in shredded squash.
3. Using a small melon scoop or a tablespoon, drop the dough onto well greased cookie sheets, about 2 inches apart.
4. Bake until golden brown, 8-9 minutes. Cool on wire rack.
Makes about 3 dozen cookies.
** I used the flax seed just to add a little extra health in. You can also substitute 1/3 to 1/2 cup brown sugar in place of the honey. I tried the recipe both ways and they turned out great with either sweetener.
Ingredients
~ 1/3 cup honey **
~ 2 eggs, beaten
~ 1/3 cup oil
~ 2 tsp. vanilla
~ 2 cups flour {I used whole wheat pastry flour}
~ 1 tsp. baking powder
~ 1/2 tsp. baking soda
~ 1/2 tsp. salt
~ 1/2 tsp. cinnamon
~ 2 Tbsp. ground flax seed {optional} **
~ 2 cups shredded yellow squash
Directions
1. Preheat oven to 375.
2. Combine first 4 ingredients and mix well. Stir in dry ingredients til moist and then add in shredded squash.
3. Using a small melon scoop or a tablespoon, drop the dough onto well greased cookie sheets, about 2 inches apart.
4. Bake until golden brown, 8-9 minutes. Cool on wire rack.
Makes about 3 dozen cookies.
** I used the flax seed just to add a little extra health in. You can also substitute 1/3 to 1/2 cup brown sugar in place of the honey. I tried the recipe both ways and they turned out great with either sweetener.
