Tuesday, September 3, 2013

COCONUT ZUCCHINI COOKIES

Is summer really over? Is the long weekend really over? Do we all have to head back to the daily grind today? Are our days of sundresses and flip flops numbered? What about days at the lake? Are they gone, too? YES. YES, it is all true.

Buuuuuttttt...... most of us live in Wisconsin (my stats page tells me this) and FALL is right around the corner. That means chunky sweaters, jeans, scarves, pumpkin spice lattes, football games (not that the Buells give a hoot about football) crisp air, the changing leaves, bonfires, pumpkin patch going, and apple baking. Ohhh just writing this is already making today better. Hello Fall! I am ready for you!

But before we head on over to the neighborhood bonfire with our spiced apple cider and chunky scarves, let's use up the zucchinis that are taking over our gardens. whatdoyasay? 

Last year we planted TWO zucchini plants in our garden and we had zucchini coming out of our ears. I baked and cooked zucchini everything. We didn't plant any this year, but that doesn't mean we wouldn't get any...   

Our neighbors sent their little girl over to our house the other day with a GIANT zucchini from their garden - like a big as my arm kind of giant. I do not like to waste food, especially homegrown, organic goodness, so I was on the search for some yummy (and of course healthy) zucchini recipes to try. Here is zucchini recipe #1! It is a keeper.


Ingredients:
1 cups all-purpose Gold Medal flour (I used whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup sweetened coconut flakes (I used unsweetened)
3/4 cup semisweet chocolate chips (I used 1/2 cup)


Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with a parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

4. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.

5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.


(Recipe from two peas and their pod)

Did you all have a fabulous Labor Day weekend? What did you do?
In case you do not follow along on Instagram, I will do a quick recap of our weekend. We got Ellis' play kitchen all ready to be sanded, primed and painted, I baked up a storm, we went to the Taste of Madison with some friends and had key lime pie, buffalo chicken dumplings, meatball sandwiches, and drinks. Lots of drinks. :/ We also saw the boat show downtown, and went pontooning with our neighborhood friends. I pretty much loved every second until we had a baby meltdown after she missed both of her naps yesterday while we were pontooning. Yikes! That child needed "night night" stat! 

1 comment:

  1. OMG, these look amazing! I have to try them soon! In Utah we'd be bombarded with zucchini's every year and my mom was baking all kinds of treats with them. I haven't seen a zucchini here in Texas yet... maybe when summer ends here, in like October!? haha

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