A Green Cookie

I've wanted a chocolate chip cookies for quite awhile, but didn't actually want one due to this whole "being healthy" thing I'm trying (and sometimes failing at). So, today, since I'm out of spinach, I had to figure out a new healthy treat to feed Time Muncher. I had zucchini, so thus, I made Zucchini Chocolate Chip Cookies. And because I can't leave well enough alone, I tweaked another recipe. The original can be found here. There is likely nothing wrong with that recipe. I just didn't have enough honey (or local honey for that matter) and I added some almond flour. Because I've got some and I have to do something with it. I also added ginger. Because I always add ginger to stuff like this.

Pilot Boy told me these were very good cookies and he almost alway detests when I "experiment" with chocolate chip cookies.

Anyways, here ya go:

Chocolate Chip Cookies with Hidden Zucchini

1/2 cup virgin olive oil (Weird, I know. While all I could smell of the batter of the olive oil, can't taste it once it's baked)
1 egg
1/3 cup white sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1 cup white whole wheat flour
3/4 cup all purpose flour
1/4 cup almond flour (or, 1 cup of all purpose)
1/2 teaspoon baking soda (or if you're an idiot, 1/2 tablespoon and then attempt to pick out some once you realize your mistake. Didn't seem to affect the recipe too badly.)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 whole zucchini, finely shredded and squeezed to rid of some of the liquid
1/2 cup big chocolate chips (I used dark ones)
1/2 cup mini chocolate chips. (and some over flow if you like chocolate)

What to do with all these things:

1. Preheat the oven to 350 degrees F. Line your cookie sheets with parchment or slip mats. Or not.

2. In a bowl with high sides and that is of medium size, combine the olive oil, egg, white sugar, brown sugar, and vanilla extract. Once these items are in the bowl, use an electric mixer (or a stand one if you want) and...MIX! Until the sugar dissolves.

3. In another bowl of medium size, combine the flours, baking soda, salt, and spices. Combine in a method of your choosing. (I stirred it with a spatula!)

4. Add the dry to the wet. Use your electric mixer till just combined.

5. Then add the zucchini and mix till the greens tuff is throughly mixed into the dough.

6. Dump the chocolate chips in and use the handy spatula (or spoon, fork, or whatever) to combine.

7. Don't panic when all you smell is olive oil.

8. Drop tablespoons of dough onto the cookie sheets, spacing them apart a bit as they do spread a wee bit.

9. Put into the oven and leave there for between 12-15 minutes. (I left mine in for 13:30.)

10. Remove from the oven and allow to cool on the cookie sheets for two minutes.

11. Transfer to wire wracks to complete cooling.

12. Eat.