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Ingredients

Lynne's Chocolate Squash Cookies

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You won’t taste the squash, but you’ll love how it adds moistness and vegetables to your kids’ snacks.

Time: 50-60 mins.

Dough:

2 cups flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup sugar

1/2 cup butter, softened

1 large egg

11/2 tsp. vanilla

2 cups finely grated zucchini (OR 11/4 cups yellow squash)

 

Chocolate Glaze:

1/2 cup semisweet chocolate chips

2 Tbs. butter

1 Tbs. agave nectar OR light corn syrup

1/2 tsp. vanilla

Combine flour, cocoa powder, baking soda and salt in a large bowl and set aside.

Beat sugar and butter with an electric mixer until light and fluffy.

Beat in egg and vanilla until smooth.

Beat in squash until well combined.

Add flour mixture and beat until smooth.

Roll cookie dough into 2-inch balls and place two inches apart on prepared baking sheets.

Bake 12-15 minutes or until the tops look dry.

Cool one minute on cookie sheets, then transfer to wire racks to cool completely.

 

Glaze:

Make glaze by melting the chocolate chips, butter, and agave nectar (or corn syrup) in a double boiler, stirring until thoroughly combined and smooth.

Remove from heat; add vanilla and stir.

Spread the glaze on the cookies and cool until glaze is set, about 10-20 minutes.