Ingredients
– 8 tablespoons dairy-free margarine
– 1/2 cup white sugar
– 1/2 cup brown sugar
– 1 teaspoon vanilla extract
– 2 tablespoons water
– 1 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup old-fashioned oats
– 1 cup shredded zucchini (unpeeled)
– 4 ounces dairy-free cream cheese
– 1/4 cup dairy-free margarine or shortening
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions
1-Preheat oven to 350°F (175°C).
2-In a bowl, beat dairy-free margarine with white and brown sugars until fluffy. Add vanilla and water; beat again.
3-In a separate bowl, sift flour, cinnamon, baking soda, baking powder, and salt. Gradually mix into wet ingredients.
4-Stir in oats and shredded zucchini until fully combined.
5-Drop tablespoon-sized dough balls onto parchment paper-lined baking sheets.
6-Bake for 15 minutes or until golden brown. Cool completely.
7-For frosting: beat dairy-free cream cheese and margarine/shortening until smooth. Add powdered sugar and vanilla; beat until fluffy.
8-Assemble cookies by spreading frosting between two cooled cookies.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍪 Spray baking sheets lightly to prevent sticking, as dough may be sticky.
❄️ Ensure cookies are fully cooled before adding frosting to avoid melting.
🍬 Adjust frosting sweetness by adding more or less powdered sugar to taste.
- Prep Time: 10 minutes
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- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 sandwich cookie