We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Zucchini Almond Cookies
0 Likes
Prep Time:
15 minutes
15 minutes
Total Time:
30 minutes
30 minutes
Easy zucchini bread cookies using Betty Crocker oatmeal mix.
Ingredients:
- 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix
- 1/2 cup butter, softened
- 1 tablespoon water
- 1 zucchini, grated, squeezed dry
- 1/3 cup sliced almonds
Instructions:
- Preheat oven to 350°F and prepare 2 cookie sheets with parchment paper.
- Combine cookie mix with butter, egg, and water in a medium bowl until a soft dough forms. Then gently fold in the zucchini and half of the almonds.
- Spoon dough onto cookie sheets in rounded tablespoonfuls, keeping them 2 inches apart. Sprinkle remaining almonds on top.
- Bake for 11 to 13 minutes until edges turn golden brown, then transfer from cookie sheets to cooling racks. Allow to cool completely before storing.
Similar Recipes
- 20min
Zucchini & almond pasta
- 25min
Low-Carb Air Fryer Zucchini Fries
Crispy zucchini fries with almond flour and Parmesan, cooked to perfection in an air fryer.
- 80min
Breeze Blueberry Zucchini Bread
Summer blueberry zucchini bread with Almond Breeze almondmilk for a moist and tasty treat.
- 115min
Low Carb Zucchini Fries
Crispy almond-Parmesan baked zucchini fries.
- 90min
Zucchini, quinoa and almond pie
Savory vegetarian pie with zucchini, herbs, and toasted almonds for a satisfying crunch.