I wanted to bake something healthy for the kids get-together we have every month. The kids come prepared with a topic already chosen and present it. We also organize other activities which they actually enjoy doing while in fact they are learning a thing or two. Another incentive for them is enjoying a variety of snacks and I try my best not to miss the opportunity to try new recipes. When I was looking for recipes, I found this cookie recipe. I made some changes to make it egg free and accommodate the zucchini I had, instead of the apples mentioned in the original recipe. Just like blueberries, I love baking with zucchini. It melds beautifully in most of the recipes and gives the baked goods a moist texture while boosting the nutritional value. This oatmeal cookie recipe is no exception to it and turned out delicious. Needless to say, it was a hit with the children and they kept asking for more. These cookies won’t get crispy because of the zucchini. Instead it has a cake like chewy texture.
Oatmeal Cranberry Zucchini Cookies Recipe
|Prep Time||Cook Time||Makes|
|25 Mins||13 Mins per batch||65 Cookies|
- 3/4 cup unsalted butter, softened
- 1 and 1/4 cup coconut palm sugar
- 2 teaspoons ener-g egg replacer powder
- 3 tablespoons lukewarm water
- 1/4 cup milk
- 1 and 1/2 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1 and 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups quick-cooking oats
- 1 and 1/2 cups dried cranberries
- 1 cup shredded zucchini
- 1/2 cup mini chocolate chips
- butter – vegan butter substitute
- coconut palm sugar – brown sugar
- milk – non dairy milk
- whole wheat pastry flour – all-purpose flour
- oats – spelt flakes
- dried cranberries – raisins
- zucchini – apple
- chocolate chips – nuts
- Preheat oven to 375F/190C for 15 minutes. Blend together the egg replacer powder and water until it’s frothy and set aside. In a medium size bowl combine together the Part 2 ingredients and set aside.
- In a large bowl cream together the butter and sugar until light and fluffy.
- Stir in the egg replacer mixture, milk and vanilla extract; beat well.
- Add the flour mix to the creamed mixture.
- Stir in the Part 3 ingredients and mix well.
- Drop tablespoonful of dough for each cookie, 2 inches apart on an ungreased baking sheet (See My Notes). Bake for about 12-15 minutes or until lightly browned.
- If you feel that the dough is too thick, add a tablespoon or two of water or milk.
- I usually test bake 2-3 cookies before putting a big batch inside the oven. While doing so I saw that these cookies did not spread as much as I thought it would. So I flattened the dough for rest of the cookies and it looked much better.
- I would suggest storing these cookies in the fridge otherwise it would turn bad because of the zucchini. Also I liked the texture better. The otherwise chewy cookie hardens up in the fridge. You can eat it straight from the fridge or nuke it in the microwave oven for a couple of seconds.
- I have used brown sugar while calculating the nutritional information.
| Calories: 70.2|
Total Fat: 2.8 g
Saturated fat: 1.6 g
Unsaturated fat: 0.9 g
Cholesterol: 5.8 mg
Total Carbohydrate: 12.7 g
| Sugars: 8.4 g|
Dietary Fiber: 0.8 g
Protein: 0.8 g
Sodium: 7.6 mg
Potassium: 25.6 mg
Subscribe To Eggless Cooking
Don't miss our new eggless recipe updates in your email inbox! Sign up now.
Thank you. We just sent you a confirmation email - please confirm it.
Oops! Something went wrong. Please try again later.
We respect your privacy and take protecting it seriously