It appears this year is a good year for squash. I know, it’s a rare year that’s bad for zucchini and her cousins, but this year is REALLY GOOD here in Portland. Friends tell tales of having to pull plants threatening to take over the garden; in my yard, I’m beating it back to keep the poor straggling basil and strawberry plants between it from being choked. And even the pattypan squash plant stuck in a space between two big old trees is producing enormous, pound-and-a-half, fruits every time I close my eyes for more than a moment.
This recipe won’t even use a whole zucchini or pattypan; at my garden’s pace, it’s not even a day’s harvest. But it’s something, and a way to soak up a little so no one (especially those children of yours and mine) will notice.
I use three kinds of flour in this recipe; I just like using a variety of flours. They would probably turn out with only one or two sorts; I’d caution against using all white flour, as that will greatly decrease the nutritional content of the cookie. And these are vegetable cookies after all!
The cookies will be more on the cakey side of the cookie spectrum, due to the use of honey, among other things. If your kids don’t go for this sort of cookie, you may find you have to eat them all yourself. Shucks.
|¾||cup unsalted butter, softened|
|½||cup honey (preferably wildflower or another light-flavored variety)|
|3||oz. pattypan squash, or other vegetable, grated (about ½ cup)|
|1||cup whole wheat flour (a medium or fine grind, I use my ‘all-purpose’ Shepherd’s Grain bread flour)|
|1½||cups white flour|
|½||cup brown rice flour|
|½||tsp. baking soda|
|~||a pinch of coarse sea salt (or salt of your choice)|
|½ to 1||cup chocolate chips (I use malt-sweetened chocolate chips -- they work well here)|
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