Zucchini Chocolate Chip Cookies

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So, my cookies didn’t look quite like these. But, mine did taste good. But, probably not as good as these because I altered the recipe. This came from peasandthankyou.com, and it’s a vegan website. I have included the original recipe, and then I put my alterations in bold. So, if I am comparing this to a normal, full-fat chocolate chip cookie, these would get about a 7 whereas a normal cookie would be at a 9. However, considering that they are healthier, I would give them a 7.5. I’ll make them again.

Zucchini Chocolate Chip Cookies

Makes 15-20 cookies

Print this recipe!

  • 1/2 c. vegan margarine (i.e. Earth Balance), organic butter or coconut oil (I used half canola oil, they would be best with 100% butter)
  • 1 organic or flax egg (1 T. ground flax + 3 T. water, whisked and allowed to sit until thickened) a normal egg is just fine for me
  • 1 c. stevia baking blend or sucanat (I cut the sugar down significantly, I used 50% brown and 50% white sugar—next time I will keep it at 3/4 cup total)
  • 1 c. gluten free oat flour (or gluten free old-fashioned oats, finely ground) *
  • 1 c. white rice flour*  (I used white flour)
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. sea salt
  • 1 medium zucchini, finely grated and squeezed dry to yield approximately 1. c**
  • 1 c. chocolate chips

I added 1 tsp. vanilla and next time I might add a bit of coconut.

*If you don’t wish to make these cookies gluten free, feel free to substitute equal amounts of unbleached organic and/or whole wheat pastry flour.

**The more finely you grate your zucchini, the less obvious it will be that there are green vegetables in these cookies. I like to used a microplane grater/zester for these.

Preheat oven to 350 degrees.

Using an electric or stand mixer, cream together margarine, butter or coconut oil, egg and sweetener of your choice.

In a separate bowl, combine oat flour, rice flour, baking soda, cinnamon and salt.

Add flour mixture to the wet ingredients and beat until well combined.

Fold in zucchini and chocolate chips.

Scoop dough out by heaping spoonful and place on a lightly greased or Silpat lined baking sheet.

Bake for 12-15 minutes, until cookies are set and lightly browned. Allow to cool for one minute before transferring to a cooling rack.

 

retrieved from http://peasandthankyou.com/2012/08/18/zucchini-chocolate-chip-cookies/

Comments

  1. StefJuly 16, 2013 at 4:22 PM

    I made these today with coconut and they tasted good.

    ReplyDelete

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