Carob Zucchini Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 38
Ingredients
½ cup non-hydrogenated shortening½ cup sugar⅓ cup brown sugaregg replacer for 2 eggs, prepared1 tbsp vanilla1 ½ cups finely shredded zucchini½ tsp salt1 tsp baking soda2 tsp baking powder½ cup carob powder½ cup unsweetened almond milk mixed with 1 tbsp vinegar1 ½ cups spelt flour2 cups whole wheat pastry flour1 cup brown rice crisp cereal1 cup carob chips
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 egg replacers, 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.
Serving Size: Makes 38 cookies
Number of Servings: 38
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, cream the shortening and sugars until light.
Add the egg replacers, 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.
Serving Size: Makes 38 cookies
Number of Servings: 38
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 112.2
- Total Fat: 4.1 g
- Cholesterol: 0.1 mg
- Sodium: 13.5 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.7 g
- Protein: 1.8 g
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