Sneaky Chocolate Chip Cookies

Why so sneaky?

Sssshhhh not only is half the butter replaced with applesauce, but there is zucchini in them. No lie. And you can’t even tell. Great way to use up all this summer zucchini I’m sure a lot of people have in surplus!

I was feeling guilty about feeding so much butter to Andrew (and myself).  Seriously- we were going through a box a week! I bought some zucchini at the farmers’ market last week, and had one little one left that I hadn’t grilled.  I know you can make zucchini bread, so I decided to try zucchini cookies.  Healthy Zucchini Cookies.  I googled some recipes, but I ended up just taking bits and pieces of things that I found and making up a new recipe. We are going out of town this weekend, so I just made a small batch; the recipe below is for double what I made.  They are pretty cakelike (like mini chocolate chip zucchini breads) but I am going to experiment some more to see if I can make them more crunchy/cookie-like.

Makes 16-20 cookies.

Ingredients

1/4 cup butter, softened
1/4 cup applesauce
2/3 cup sugar
1 large egg
2 cups flour (I used white whole wheat)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup grated zucchini
1 cup chocolate chips (more or less, depending on your preference)

Recipe

Preheat oven to 350°.  Grease a cookie sheet, or line with parchment paper.

{butter, sugar, applesauce}

Cream together butter, sugar, and applesauce.

{egg, flour, baking soda, cinnamon, salt}

Add the egg and continue mixing. When it’s incorporated, add the other dry ingredients.

{zucchini, chocolate chips}

Stir the zucchini in by hand.  Do the same thing with the chocolate chips.

Drop tablespoons of batter on the cookie sheet, about 2 inches apart.  Bake for 15-20 minutes.  Let them cool in the pan for a minute or 2 and then on a cooling rack. Let husband/kids/friends blissfully enjoy without breaking it to them that these are healthy.

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