These cookies are surprisingly awesome! I think it’s the combination of sweet raisins and crunchy walnuts that really makes them spectacular. These cookies came out of the oven soft and stayed soft in our cookie tin for the next few days. Taste better than some cookie recipes without vegetables, in my opinion. Yum!
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup grated zucchini (about 1 small zucchini)
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Coat baking sheets with cooking spray or use a silicone baking mat.
In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and mix until combined. Gradually add flour, baking soda, cinnamon, and salt; mix well. Stir in zucchini, raisins, and walnuts until distributed. I used a bamboo wooden spoon to get all the goodies combined with the dough. Drop by teaspoonfuls onto prepared baking sheets.
Bake 15 to 20 minutes or until golden. Do not over-bake.