Like carrots, zucchini is one of those vegetables that crosses over delightfully from dinner plates to desert. Since it goes well into baked goods, here’s a recipe for nutty zucchini cookies. They’re a wholesome, savory treat, and even though vegan and with a vegetable base, still a little sweet.
– 1/2 cup sugar
– 1/2 cup applesauce (substitute butter)
– 2 cups flour
– flax seed water mixture (1 tbs ground flax: 3 tables of water) mixed
(in substitute of egg)
– 1 tsp baking soda
– 1 cup shredded medium zucchini
– 1/2 tsp cinnamon
– 1/2 tsp clove
– 1/2 tsp vanilla
– 1/2 cup of oats
– 1 cups of mixed nuts
1.Get your oven warm and ready for the cookies by preheating it to 355℉.
2. Shred your zucchini into fine pieces (it’s alright to leave the skin on).
3. Whisk all the dry ingredients together (sugar, applesauce, flour, flax, and baking soda).
4. Add shredded zucchini to the mix.
5. Add in the spices, and feel free to add in more if you’re feeling creative! As long as they’re compatible, of course! (perhaps nutmeg, or allspice?)
6. Throw in the fixings. The more, the merrier, the tastier. Load it up.
7. Prepare a cookie sheet. You could line it with parchment paper, or grease it with a vegan kind of oil. (I’ve used coconut oil before, it works just fine).
8. Once you’ve got a well-blended bowl of batter, start placing cookie sized drops of batter onto your sheet.
9. Let the cookies bake for 10 to 12 minutes.
*don’t overbake – your cookies could dry out or burn. They bake almost like scones, since there’s a lot of dry ingredients in the mix. The zucchini adds a bit of moisture, though*
10. Let them cool, and enjoy (possibly with a nice glass of almond milk or some tea!)