Woo-Hoo Wednesday-Tinkerbell Cookies

First the purse sized Planner from Inspired Gifts goes to link #49 Tammy at She Wears Flowers, she did an awesome rescue of a picnic table with cute little painted place settings you need to check out! Congrats!

Now onto these yummies...
I call these Tinkerbell Cookies because of the 'magical green' secret ingredient I add to them.

My kids can't get enough of them, and eat them faster than any other cookie I have ever made them. They are almost cake like, and they stay soft and chewy for days.

So you can trick your kids like I do and tell them they are Tinkerbell Cookies, or just be straight and call them Zucchini cookies...but why, when getting away with a secret like this is just too much fun!

Ingredients:

• 2 beaten eggs (don't beat your children though, just the eggs).
• 1 cup butter softened
• 1 cup brown sugar
• 2/3 cup honey
• 2 T vanilla
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 cups pureed zucchini (this leaves no trace of the zucchini, and the kids are none the wiser)
• 1 bag chocolate chips

Directions:

1. Pre-heat oven to 350
2. Put your zucchini in food processor until it is baby food texture, it takes about 2 medium zucchini to make 2 cups
3. Cream together eggs, butter and brown sugar-then add the honey and the vanilla
4. In a separate bowl mix the flours, baking soda, salt and cinnamon
5. Add the dry ingredients slowly to the wet mixture and mix well.
6. Add in the zucchini and mix well
7. Add in the chocolate chips
8. Scoop dough into about 1-2 inch balls (using a cookie dough scoop is easiest) and put on parchment paper or greased cookie sheet
9. Bake for 8-10 minutes, until edges are slightly brown

Recipe Adapted from TheWaspyRedHead's Recipe originally posted on Tasty Kitchen.