Summer

Lavender Zucchini Cookies

August 24, 2015
Photo by cookingwithleftovers
Author Notes

It is amazing how much moisture these things hold; I thought I might be under-cooking them.. They are not very sweet, but that’s how I like them. And the lavender is a nice strange addition! Perfect to dunk in coffee for breakfast. —cookingwithleftovers

  • Makes 4 dozen
Ingredients
  • 1 cup white flour
  • 1 cup wheat flour
  • 2 cups zucchini, peeled and shredded (about 2 normal sized ones)
  • 4 cups oats (I used quick oats)
  • 1 teaspoon baking soda
  • 2 teaspoons Pumpkin seasoning (or cinnamon and nutmeg would work- that’s just what I had)
  • 3/4 cup applesauce (two small single serve containers)
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla abstract
  • 1/2 cup fresh lavender
In This Recipe
Directions
  1. Mix the flour, baking soda, and pumpkin seasoning. In another bowl, mix the sugar, applesauce, eggs, and vanilla. Squeeze out the liquid from the zucchini and add it to the wet ingredients. Then slowly mix the wet ingredients into the flour mix.
  2. Add the oats until combined and then gently fold in the lavender.
  3. Put spoonfuls on a greased baking sheet and bake for 350 degrees for 12 minutes.

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