Zucchini Chocolate Chip Cookies

This recipe was included in my July newsletter. It is really delicious. My kids couldn't get enough of them and I even shared them with people outside of my home and they all loved them. I will admit that my 16 year old decided that they tasted "weird." Let me tell you, he is suspicious of all food I make though and if it has a hint of healthy to it, he's out.

When I told him about the cookies he said, "are they the ones with the beans in them, cuz I'm not eating those." Hee hee. By the way those bean cookies are delicious. I will have to make them and share the recipe with you soon. So I guess what I am getting at is just ignore what the 16 year old says...I mean come on, he's 16! :o)

The recipe came from one of my favorite books, Animal, Vegetable, Miracle: A Year of Food Life. The book is all about the author's experience eating local. She moved onto a Small farm with her family and for a year only ate what was grown by them or could be found in her neighborhood. It was fascinating to see the challenges they incurred and the simple joy they experienced learning to live a simpler life.

She also shared some of their favorite recipes and this cookie recipe was one of them. I switched out the all purpose flour for some whole wheat pastry flour. This stuff is amazing. It is so finely ground that it doesn't have that "whole grain taste" but you are still getting all the benefits. I highly encourage you to go out and buy a bag and see how you like it.

One of my colleagues tried the recipe after I posted my newsletter on Facebook and she loved them so much she shared them with her people. She said the key is to make the cookies small so they get crisp on the outside and stayed chewy on the inside. I like my cookies small so I made them that way too.

My tip is to not store them in a air tight container. They will become soft and lose their crunch. The cookies are super moist so I just left them out on the counter and they stayed perfect. Enjoy!