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What a crazy whirlwind of a week I have had! Last Sunday, my sister and I decided to travel home to Canada to visit our family [specifically my Grandpa–he’s ill 🙁 ] We bought our plane tickets that Sunday and left on Wednesday! Thats 3 days! Crazy! Anyways, long story short, my little one and I have been in Canada for the past week visiting, partying, and trying to get over these pesky colds we’ve had. So, we got home yesterday! I am SO SO sorry for not updating my blog! Between traveling, visiting with family, and trying to keep everyone healthy, I haven’t really had loads of time. Plus I forgot my cord that uploads my pictures from my camera to the computer. Smart.
Chocolate Peppermint Cookies
Ingredients
- 1/4 cup butter softened
- 1/4 cup canola oil
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 egg whites
- 1 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 3/4 cup grated zucchini excess water squeezed out
Icing:
- 3/4 cup powdered sugar
- 2-3 tablespoons milk depending how runny you want the icing
- 1/2 teaspoon peppermint extract
Instructions
- Whip butter, oil and sugars together until fluffy, 2 minutes. Mix in egg, vanilla and grated zucchini. Carefully mix in all dry ingredients until incorporated. Scoop onto greased cookie sheet and bake 7-9 minutes at 350. Delicious warm, or cooled.
For the Icing:
- Mix all ingredients together in small bowl until smooth in consistency. Decorate with red sprinkles.
I am new to the internet. I found your website thru Pinterest. I think you have some yummy looking items. However, I’m a diabetic and would love to see some additional recipes that are diabetic friendly. Some of these my family will be enjoying. God Bless You and have a wonderful day!
I absolutely love your web site. You have some fantastic recipes. I’m new to Pinterest, however, I look forward to wonderful ideas in the future. Have a wonderful day…..God Bless
great recipe…..but why the zucchini?
I think I’m going to try to make these by substituting the canola oil with apple sauce, I’ll let you know how it goes! Thanks for sharing!
wow, looks sooooo yummy! Is there something I could substitute for the zucchini when I don't have some? (I am a fan of it, I just don't always have it) Would applesauce work, or is it too runny? (and then use less sugar?)