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Zucchini Sandwich Cookies with Cream Cheese Frosting


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12-14 1x

Description

These zucchini sandwich cookies are dairy-free and egg-free. They also happen to be vegan. This is a fun way to use up that last bit of summer zucchini!


Scale

Ingredients

Cookies

  • 8 T. dairy-free margarine or shortening 
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons water
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup old fashioned oats
  • 1 cup shredded zucchini

Frosting

  • 4 ounces dairy-free cream cheese (I used Tofutti)
  • 1/4 cup dairy-free margarine or shortening
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350
  2. In a large mixing bowl, beat 1 stick of margarine with the white and brown sugars until fluffy.
  3. Add vanilla and water, beat again.
  4. In another bowl, sift the flour, cinnamon, soda, powder, salt together.
  5. Dump the flour mixture into the margarine/sugar mixture and mix well.
  6. Add the oats and zucchini, mix well.
  7. Drop 2 tablespoon sized balls onto a parchment-lined baking sheet (you may want to use cooking spray too, these were sticky for some reason) and bake for 15 minutes, or until golden brown.
  8. Allow to cool completely before filling with frosting.
  9. Make the frosting by beating the margarine and cream cheese together until smooth, add the powdered sugar and vanilla, beat again until fluffy and smooth.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: zucchini sandwich cookies, zucchini desserts, dairy-free zucchini desserts