Chewy Chocolate Fudge Cookies with Peppermint Glaze

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 πŸ™ ] 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.

BUT, I’m back now, so I’m going to share with you a recipe that I entered last year into a Healthy Holiday Cookie contest that made it into the finals. Its really tasty and isn’t necessarily a holiday only cookie. I’d eat these any time of year….except for now…..because I’m getting over the stomach flu (did I mention I got the stomach flu on this trip, too?! Yeah, that part wasn’t too fun)
Anyways, these are moist and delectable. Chocolate and peppermint are one of my favorite combinations, too! So good! Not to mention healthy, too! I promise to be up and running like usual come Monday! Thank you for your patience and understanding.
Chewy Chocolate Fudge Cookies with Peppermint Glaze
yield: 36 small cookies
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

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:
3/4 cup powdered sugar
2-3 Tablespoons milk, depending how runny you want the icing
1/2 teaspoon peppermint extract

Mix all ingredients together in small bowl until smooth in consistency.

Decorate with red sprinkles.
Recipe TIPS:
-If you don’t care so much about these being healthy, then you can substitute 1 whole egg for the egg whites and you can use all white (all-purpose) flour instead of whole wheat flour.

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  1. 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?)

  2. 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!

  3. great recipe…..but why the zucchini?

  4. 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

  5. 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!