zucchini walnut chocolate chip cookies.

What’s that!? Are there actually cookies in the cookie jar? Why, I believe there certainly is.

Fact: I have not eaten a cookie since I returned to Chico, which, according to the calendar, was June 28th. In other words, I haven’t eaten a single cookie in over two full months. This wasn’t intentional (at first), but between the triple digit weather and eating enjoying a low-gluten diet, I didn’t have the craving to bake or bite into a cookie.

That changed today.

I came home from the Saturday farmers’ market with four mini zucchini-like summer squash in my heavy reusable turquoise bag stuffed with $15 worth of ripe, colorful produce.

Two zucchini were designated for stir-fry sometime in the coming week, but that meant the reaming two needed a purpose for their picking.

Zucchini Walnut Chocolate Chip Cookies

original recipe from Barbara Kingsolver’s Animal, Vegetable, Miracle

• 1/2 c. unsalted butter, softened
• 1/2 c. organic cane sugar
• 1/3 c. honey
• 1 T vanilla extract
• 1 egg

Combine in a large bowl.

• 2 c. flour – I used an all-purpose gluten-free flour.
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon

Combine in a separate, small bowl and blend into the wet ingredients.

• 1 c. finely shredded zucchini
• 1 c. chocolate chips – I used Ghirardelli 60% cocoa chips.

Stir these into the other ingredients and mix well. Drop by spoonful onto a buttered baking
sheet, and flatten with the back of a spoon. Bake at 350F for approx. 10 to 15 minutes.

Makes  approx. 2 dozen cookies.

I’m happy to have my glass {cookie jar} half-full again :)

Tagged as: Gluten-Free Zucchini Chocolate Chip Cookies