Apple Squash Cookies

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!

Apple Squash Cookies

Prep Time

20 minutes

Cook Time

15 minutes

Serves

12 people

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 cup shredded summer squash
  • 3/4 cup shredded, peeled apple (about 1 medium apple)
  • 1 tablespoon lemon juice
  • Nonstick cooking spray
  • 5 tablespoons butter or margarine, melted
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 cup chocolate 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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