Name: Chocolate Zucchini Maraschino Cherry Cookies recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1-3/4 cup All Purpose Flour (Maida); 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cornstarch; 1/2 cup melted butter; 1 tbsp flax seed powder; 1 tsp vanilla extract/imitation vanilla; 1/2 cup Sugar; 1/4 cup packed brown sugar; 1/2 cup maraschino cherries (bottled cherries in syrup); 1-1/2 cup zucchini unpeeled and grated; 1/2 cup Chocolate chips/morsels

ABOUT Chocolate Zucchini Maraschino Cherry Cookies RECIPE

Soft cakey cookies with healthy dose of zucchini and lingering taste of cherries and chocolate.

Ingredients Serving: 6

1-3/4 cup All Purpose Flour (Maida)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cornstarch
1/2 cup melted butter
1 tbsp flax seed powder
1 tsp vanilla extract/imitation vanilla
1/2 cup Sugar
1/4 cup packed brown sugar
1/2 cup maraschino cherries (bottled cherries in syrup)
1-1/2 cup zucchini unpeeled and grated
1/2 cup Chocolate chips/morsels

Instructions

Wash and finely grate zucchini. Chop cherries and keep aside.
Dissolve 1 tbsp flax seeds powder (alsi) in 3 tbsp warm water. Leave it to rest for 5 minutes.
Combine flax egg, sugar, and vanilla with melted butter. Whisk thoroughly to prevent lumps.
Combine flour with baking soda, baking powder and cornstarch. If necessary, sift the flour to remove any hard pellets.
Combine dry ingredients with the wet ingredients. Toss in tightly squeezed zucchini, cherries, and chocolate chips. Mix well to form a dough.
Wrap the dough in cling film and refrigerate for 30 minutes.
Preheat oven to 350 Deg F (180 Deg C). Line a baking tray/cookie sheet with oven proof parchment paper.
Divide the dough in equal sized balls and place them on the sheet leaving an inch of space in between the balls.
Bake for 15 minutes rotating the tray midway through baking.
Remove from oven, let them rest for 5 minutes, and then transfer to wire rack to cool thoroughly.

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