Carob Zucchini Cookies
From jo_jo_ba 9 years ago
- 1 hour to make
- Serves 38
Zucchini adds an "oatmeal" texture to these moist, vegan cookies. Spelt flour and two hits of carob (powder and chips) bring a wonderful earthiness to the batch too, making them perfect for the lunchbox or after-school snack plate.
Ingredients
- ½ cup non-hydrogenated shortening shopping list
- ½ cup sugar shopping list
- ⅓ cup brown sugar shopping list
- Homemade Ener G Egg Replacer for 2 eggs, prepared shopping list
- 1 tbsp vanilla shopping list
- 1 ½ cups finely shredded zucchini shopping list
- ½ tsp salt shopping list
- 1 tsp baking soda shopping list
- 2 tsp baking powder shopping list
- ½ cup carob powder shopping list
- ½ cup unsweetened almond milk mixed with 1 tbsp vinegar shopping list
- 1 ½ cups spelt flour shopping list
- 2 cups whole wheat pastry flour shopping list
- 1 cup brown rice crisp cereal shopping list
- 1 cup carob chips shopping list
How to make it
- Heat the oven to 350F and line a baking sheet with parchment or SilPat.
- In a bowl, cream the shortening and sugars until light.
- Add the Homemade Ener G Egg Replacer, vanilla and zucchini, mixing well.
- Beat in salt, baking soda, baking powder and carob until well combined.
- Add flour alternately with almond milk mixture, mixing just until incorporated.
- Fold in the rice crisp cereal and carob chips.
- Bake 8-11 minutes. Cool on the sheet.
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