Just when it looks like the vine has given up its last fruit, another zucchini sneaks in under the radar. I thought I’d cleaned the garden out and was getting ready to till everything under when the kids ran joyfully into the house with yet another zucchini…looking up at me expectantly.
“Oh you little stinker”, I said to the zucchini.
The freezer is packed to the gills, no room for stragglers. I already made zucchini bread and chocolate zucchini cake this year, plus some extra zucchini bread for the freezer…now what?
After scanning my mental scrapbook of recipes, I remembered a clipping from Martha Stewart last year and rummaged around the real scrap-pile of recipes to find it. As usual, it’s the “little stinkers” in life that push us to try something new. This recipe is a keeper, and the kids are now confident that zucchinis are magical.
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Zucchini Sandwich Cookies with Cream Cheese Frosting
- 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!
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
- Preheat oven to 350
- In a large mixing bowl, beat 1 stick of margarine with the white and brown sugars until fluffy.
- Add vanilla and water, beat again.
- In another bowl, sift the flour, cinnamon, soda, powder, salt together.
- Dump the flour mixture into the margarine/sugar mixture and mix well.
- Add the oats and zucchini, mix well.
- 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.
- Allow to cool completely before filling with frosting.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
The skeletons left in the garden. Is it any wonder a zucchini got lost?
The zucchini cookies sound truly amazing and delicious. As I live in Australia and we don’t buy sticks of butter/dairy free margarine, can you tell me how many ounces in a stick and I can convert to grams. Thank you, Peta
Peta, I just changed the recipe. I had a Canadian mom ask me the same question earlier today! American butter and margarine are sold in 1 pound packages, divided into 4 ‘sticks’ per package. So each stick is 1/4 pound, 4 ounces, or 1/2 cup.
Thanks Meg :). My grandson is allergic to eggs, dairy and nuts so I am really excited to find your blog and recipes. I’m also going to make the chocolate zucchini cake as we are always ‘hiding’ vegs in food for the older Grandkids :). Can’t wait to stock my pantry tomorrow and get baking…..I’m in my element in the kitchen. Thank you again and have a great day, Peta 🙂
what a great idea!
This recipe sounds fantastic.
Just as an FYI to any other dairy allergy moms out there, Tofutti has had many issues with dairy cross-contamination. T
Great recipe. My husband loves your Magical Chocolate Zucchini Cake. Question: Do you have a go to sweet potato recipe for Thanksgiving? Thanks.
If it’s made with zucchini, does it count as healthy?? 🙂
I made these for Easter brunch tomorrow and they are fantastic! Everyone is going to love them. Thank you for sharing the recipe!
How many dozen does this make?