In the words of my son, “Mom, these are awesome.” And they were.
I have been in the mood for a good cookie, but something other than the old stand-by of chocolate chip or peanut butter. I wanted something new and different. When I saw these, I knew they would stay moist from the zucchini and have an incredible texture from the nuts and oats.
They were outstanding, especially with the cream cheese filling. We all ate our fair share last night.
How perfect these zucchini bread cousins would be on a picnic, or anywhere!
Oh and I’m sure these are healthy.
Preheat oven to 350o F. Sift flour, cinnamon, baking powder, baking soda and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy, about 3 minutes. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Stir in zucchini, oats and walnuts. Refrigerate until firm, about one hour.
Using a 1-1/2″ ice cream scoop (about 2 Tablespoons), drop dough onto parchment-lined baking sheets, spacing 2″ apart. Bake until edges are golden, about 17 minutes.
Let cookies cool completely on a wire rack.
Beat together remaining 1/2 stick butter, cream cheese and confectioners’ sugar until smooth. Spread 1 heaping Tablespoon filling onto flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
Very nice cookie.
Zucchini-Nut-Bread Cookie Sandwiches
Adapted from Martha Stewart
1 cup all-purpose flour
1-1/4 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 sticks (3/4 cups) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light-brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted
Preheat oven to 350o F. Sift flour, cinnamon, baking powder, baking soda and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy, about 3 minutes. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Stir in zucchini, oats and walnuts. Refrigerate until firm, about one hour.
Using a 1-1/2″ ice cream scoop (about 2 Tablespoons), drop dough onto parchment-lined baking sheets, spacing 2″ apart. Bake until edges are golden, about 17 minutes. Let cookies cool completely on a wire rack.
Beat together remaining 1/2 stick butter, cream cheese and confectioners’ sugar until smooth. Spread 1 heaping Tablespoon filling onto flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
One Year Ago: Chocolate Chip Cornbread Breakfast Cake
Two Years Ago: I Have to Sit on My Hands
Three Years Ago: My Atlantis
Barbie with a T says
Monday, February 28, 2011 at 6:51 pmWhile on chemo, the only things that give me an appetite are your recipes. These cookies look like something I could devour! The Chicago hotdogs were awesome too!
laura says
Tuesday, March 1, 2011 at 3:33 pmthese look amazing – i saw this recipe in the magazine too and almost started drooling! yum.
lindsay says
Wednesday, March 2, 2011 at 2:33 pmThis may seem sacrilegious.. but I do not like zucchini bread. But these look absolutely to die for and I want to make them ASAP. I’m sure the zucchini makes the recipe, but would they turn out OK without the zucchini? Or should I substitute anything else?
Jonny says
Wednesday, March 2, 2011 at 3:06 pmyour son took the words out of my mouth. awesome is right. they’re like carrot cake-style cookie sandwiches, and heaven knows I love a carrot cake. i’ll take a tall glass of milk and a plate of these around 11am, please, followed by a nice nap.
lindsay says
Thursday, March 3, 2011 at 5:29 pmI thought I posted this yesterday but I guess it didn’t work! Anyway, these cookies look absoutely to die for. However, as sacrilegious as this may sound, I do not particularly like zucchini baked into things. Do you think this recipe would work if I omitted the zucchini? Should I replace it with something else? Carrots, perhaps? What do you think would work best?
mich says
Monday, March 7, 2011 at 3:25 amdid you mean 2 and 1/2 sticks of butter to equal 1 and 1/4 cups of butter? would love to make this.
Noble Pig says
Monday, March 7, 2011 at 3:30 amNow that doesn’t make sense does it! 1-1/2 sticks or (3/4 cup)
Katie says
Monday, March 7, 2011 at 5:30 pmThese remind me of healthier oatmeal creme pies! Yum.
Mary Helen says
Wednesday, March 9, 2011 at 9:31 pmOh man, I love Zuch bread. Stuffing it with cream cheese and sugar? Brilliant.
Samantha says
Tuesday, March 22, 2011 at 8:21 pmI love you. These look amazing. Zucchini is one of my staple crops in the summer and well these cookies look like a winner.
Andres says
Friday, May 13, 2011 at 4:05 amHello! I just tried my hand at making these and they are currently in the oven. I was wondering, after one hour in the fridge was the dough still a little gooey? Mine didn’t thicken up anywhere near normal cookie dough. Thanks!!
Andres says
Friday, May 13, 2011 at 5:04 amNevermind 🙂 They turned out great! Thank you!!
Low Fat Chick says
Wednesday, February 29, 2012 at 3:16 amI am not a big fan of sweets but I love zucchini. These look great!
Kendra Lindell says
Thursday, July 26, 2012 at 6:15 amDo these need to be refrigerated with the filling and all? I want to take them on a road trip this weekend.
Cathy says
Thursday, July 26, 2012 at 6:25 amYes, I would keep cold to avoid a drippy mess.
Kendra Lindell says
Thursday, July 26, 2012 at 7:10 amok, thanks.