Was anyone else enticed by Tina’s Zucchini Cookies as much as I was? It seemed like a great way to use up some extra zucchinis and “health-ify” chocolate chip cookies so that I could eat as many as I wanted guilt free!
These cookies are definitely foodgasmic. Anytime I eat one, I end up going back for at least two more. I can’t help myself. I only have one problem with them… I don’t think they’re cookies! To me, they taste like muffins hiding in cookie shape. If it’s soft like a muffin, and moist like a muffin, but looks like a cookie… what do you call it? After much deliberation, I decided that referring to these as Muffin Top Cookies seemed most appropriate.
Zucchini Muffin Top Cookies
(from Animal, Vegetable, Miracle)
- 1 egg, beaten
- ½ cup butter, softened
- ½ cup brown sugar
- 1/3 cup honey
- 1 Tbsp vanilla extract
- 1 cup white flour
- 1 cup whole wheat flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup zucchini, finely shredded
- 1-1/2 cups chocolate chips
Directions: In a medium bowl (or stand mixer), combine egg, butter, brown sugar, honey, and vanilla extract. In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Combine dry ingredients with wet and mix until full combined. Stir in shredded zucchini and chocolate chips. Spoon cookies onto a greased baking sheet and cook in a 375 degree oven for approximately 12 minutes.
I’m just going to tell you upfront, it really is impossible to eat just one. The soft, spiced cookie, the sweet chocolate chips… I’m telling you, unless you lock these up in safe, you’ll be going back for more.
I was debating that the next time I make these, I would just go ahead and bake them in a muffin tin, but the idea of eating just the muffin top is growing on me! Who wants the stump anyway?