My kids didn’t have a clue that I put summer squash in these soft, sweet cookies. Almost as spongy as a whoopie pie cake but so much healthier… squash whoopie pies anyone? They’re delicious!
Ingredients
3/4 cupshredded summer squash
3/4 cupshredded, peeled apple (about 1 medium apple)
1 tablespoonlemon juice
Nonstick cooking spray
5 tablespoonsbutter or margarine, melted
2eggs
3/4 cupbrown sugar
1 1/2 cupsflour
1/2 teaspoonbaking powder
1/2 teaspoonnutmeg
1 teaspooncinnamon
1/4 cupchocolate chips
Preparation
1
Preheat oven to 350 F. Lightly spray (or use parchment paper on) a large cookie sheet; set aside.
2
Toss the shredded summer squash and apple with lemon juice in a bowl; set aside.
3
In a larger bowl, add butter, eggs and brown sugar. Beat with an electric mixer or handheld, until as smooth as possible.
4
In another bowl, combine flour, baking powder, cinnamon, and nutmeg, blending well.
5
Add dry to wet and beat until it all comes together and is thoroughly combined.
6
Fold in the shredded squash, apple and chocolate chips. Dollop 2 tablespoon sized measurements on prepared pan, leaving at least an inch between mounds.
7
Do not flatten out. Bake 13-14 minutes, or it bounces back when touched in the center.
8
Remove from oven to cool slightly before transferring to a rack to completely cool.
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