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Zucchini Cranberry Walnut Breakfast Cookies

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Source: Adapted from the "Zucchini Drop Cookies" recipe from the UAF Extension Publication "Zucchini From A to Z".

Servings: Makes about 3 dozen cookies.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

8 oz sugar (about a cup)

refined olive oil (A half cup; no need for extra virgin here.)

1 egg a big one.

1 tsp vanilla

1 tsp Kosher salt

1 tsp cinnamon ground

1/4 tsp clove ground

1/4 tsp nutmeg fresh-grated

1 tsp baking soda

10 oz hard white whole wheat flour (About 2 cups if you're scooping and sweeping)

8 oz zucchini grated (About 2 cups loosely-packed.)

4 oz walnuts chopped (About a cup.)

4 oz dried cranberries (Again, about a cup.)

Instructions:

In the stand mixer, thoroughly mix sugar and oil on medium speed until combined. Add egg, vanilla, salt and spices and mix for 3 minutes more on medium speed until smooth and creamy, ensuring that the sugar is integrated, scraping the bowl as needed. Next, slow the mixer to stir, add baking soda, then flour and grated zucchini in small portions, alternating between the two. After the mix is integrated, stir in the walnuts and cranberries. Using a #50 disher (or a measured tablespoon) portion out onto a parchment or Silpat-lined sheet pan.

Bake at 375°F for 11-13 minutes, or until the top of the cookie browns completely. Let rest 5 minutes on the sheet pan before de-panning to a cooling rack.

Notes:

The 45 minute baking time assumes you're baking a dozen at a time. If you got a badass convection oven that'll do more trays in a go, have at!

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