| Oatmeal Cranberry Zucchini Cookies |
Prep time: 25 Mins
Cook time: 13 Mins per batch
Yields: 65 Cookies
Bake these oatmeal zucchini cookies for your next kids' party or a grown ups' pot-luck. It will definitely be a hit with everybody.
PART 1 Ingredients:
- 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
PART 2 Ingredients:
- 1 cup whole wheat pastry flour
- 1 and 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
PART 3 Ingredients:
- 3 cups quick-cooking oats
- 1 and 1/2 cups dried cranberries
- 1 cup shredded zucchini
- 1/2 cup mini chocolate chips
Substitutes:
- 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
Instructions
- 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.
My Notes:
- 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.
Nutritional Information for 1 Cookie
|
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 |
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/oatmeal-cranberry-zucchini-cookies-recipe/