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
- 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.