Wheat-Free

With zucchini in abundance this time of year, here is another recipe to try out.

This makes A LOT of cookies because when there is too much zucchini you need recipes that call for a lot of zucchini.  They are chewy, moist, and filling.  I have served them to many gluten-eating people (including children) and they ask for another.  That says they are GOOOOD

Ingredients:

• 1 1/2 cups each: sorghum flour and starch of choice (arrowroot, tapioca, potato)
• 1 cup buckwheat flour (light or dark)
• 2 tsp each: xanthum gum and baking soda
• 1 tsp salt
• 3/4 tsp cinnamon
• 2 cups white sugar
• 1 cup brown sugar
• 4 cups rolled oats
• 2 cups quick cook oats (helps with the chewy factor)
• 1 cup olive oil (you could do coconut oil if you prefer or butter for non vegans)
• 4 tsp egg replacer whisked into 8 Tbsp warm water (or 4 eggs)
• 1 Tbsp vanilla
• 3 cups shredded zucchini (I leave peel on and I squeeze the liquid out through a tea towel or cheese cloth)
• 1 cup chocolate chips
• 1 cup raisins

What to do:

• Preheat the oven to 350 F
• Line 4 cookie sheets with parchment paper
• In a large bowl, whisk together the flours, starches, xanthum gum, cinnamon, salt, and baking soda.
• Stir in the oats
• In a separate bowl, whisk the egg replacer and water.  Add the olive oil, vanilla, and sugar.  Mix in the zucchini.
• Add wet ingredients to the dry and combine.
• Mix in the chips and raisins.
• Using a tablespoon, drop batter onto parchment paper.  These cookies don’t spread a whole lot so you can fit quite a few on one sheet.
• Bake in the centre of a hot oven for about 15 minutes (the bottoms and edges will start to brown)
• This makes 5-6 dozen cookies. They freeze very well for future enjoyment.

Gluten free, vegan (yet delicious) Zucchini cookiesRead More