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When it comes to inventive baking, few recipes can match the delightful surprise of zucchini cookie sandwiches. This unique treat cleverly combines the wholesome goodness of zucchini with the indulgent sweetness of cookies, creating a satisfying dessert that’s as nutritious as it is delicious. Zucchini, often relegated to savory dishes, takes center stage in this recipe, proving that vegetables can play a starring role in desserts. Whether you’re looking for a healthier alternative to traditional cookies or simply want to try something new, these zucchini cookie sandwiches are sure to impress.

Zucchini Cookie Sandwiches

Discover the delightful world of zucchini cookie sandwiches, a unique treat that combines the healthy goodness of zucchini with the indulgent sweetness of cookies. This recipe offers a versatile and nutritious dessert option, perfect for all dietary needs, including gluten-free variations. With a beautiful balance of moisture, flavor, and texture, these cookies make a fun way to sneak veggies into your treats. Enjoy experimenting with flavors and fillings while impressing friends and family with this creative baking adventure!
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Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 cup all-purpose flour (or gluten-free flour)

1/2 cup rolled oats

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)

1 large egg

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup chocolate chips (or dried fruit for a healthier option)

Cream cheese or vanilla icing for filling (optional)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Prepare zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. This step is crucial to avoid soggy cookies.

      Mix dry ingredients: In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt. Set aside.

        Cream the butter and sugars: In a separate large bowl, beat the softened butter (or coconut oil) with the brown and granulated sugars using an electric mixer until the mixture is light and fluffy (about 2-3 minutes).

          Add egg and vanilla: Mix in the egg and vanilla extract until well combined.

            Combine ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Gently fold in the grated zucchini and chocolate chips until evenly distributed.

              Scoop the dough: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between each cookie (they will spread slightly).

                Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

                  Cool the cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Assemble the sandwiches: Once the cookies have cooled, if using, spread a layer of cream cheese or vanilla icing on the flat side of one cookie and top it with another cookie to create a sandwich. Press gently together.

                      Serve and enjoy: These delicious zucchini cookie sandwiches are perfect for enjoying as a snack or dessert. Store any leftovers in an airtight container for up to a week.

                        Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 12-15 sandwiches