Zucchini Chocolate Chip Cookies

This is the first zucchini cookie recipe I have ever used. I took bits and pieces from 3 different recipes plus tips from friends to come up with this recipe.

• Ready In: 25 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 1  tablespoon butter
• 1⁄2 cup sugar
• 1⁄2 cup Splenda granular
• 1⁄3 cup banana, mashed
• 2  cups  oat flour
• 1  teaspoon baking soda
• 1  teaspoon pumpkin pie spice
• 1 1⁄3 cups fresh zucchini, grated & drained well
• 1  cup  semi-sweet chocolate chips

Directions

1. In a large bowl, cream together butter, sugar, splenda, and mashed banana until light and fluffy.
2. Gradually add the flour, baking soda and pumpkin pie spice; mix well.
3. Stir in the zucchini and chocolate chips.
4. Place dough in fridge for 30 minutes.
5. knead the cookie dough gently and roll into a log 1 1/2 inches thick.
6. Wrap in waxed paper or parchment paper, try to keep the shape smooth. After 15 minutes, roll between your hands to make sure the log is round with no flattened circumference.
7. Freeze for another 30 minutes until the log is solid. Remove paper and wrap with plastic freezer wrap, and then heavy-duty foil. Freeze until required (up to 1 month).
8. When ready to cook: Preheat hte oven to 350 degrees.
9. Spray baking sheets with cooking spray or line with parchment paper.
10. Unwrap dough and let stand at room temperature for 5 minutes.
11. Slice the dough into 1/4 inch thick slices and place on baking sheet about 1 inch apart.
12. Bake for 12-18 minutes or until golden. Allow to cool on baking sheet for 2-3 minutes and then transfer to rack to cool compleatly.
13. Makes 48 cookies.