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.
OOhhhhh! I'm going to try this with my zucchini!! I'm being overtaken by them!
ReplyDeleteooo so going to have to try these if I ever get any squash :-)
ReplyDeleteahh hit publish and I wasn't done! My squash plants are starting to look like they are going to produce sometime soon!
ReplyDeleteI might just have to make these. today. they look so good! thanks!
ReplyDeleteha ha, you are desperate. Can you grate and freeze yellow squash for winter use? (like you can zucchini). I will be on the look out for yellow squash at the Farmer's market - I don't have the same problem you do!
ReplyDeleteI just had a friend ask me last week for a yellow squash recipe... I will def e-mail this to her! Thanks for sharing!!
ReplyDeleteWe did try this...with honey...and my kids love it. I passed them on to my grandparents, too, so it's a recipe on the move. Thanks for sharing!!
ReplyDeleteHey, I tried this. The cookies were very soft though. But the taste was great. Will be posting this in my blog. Thnks fr the healthy recipe.
ReplyDelete