Carob Zucchini Cookies

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Nutritional Info
  • Servings Per Recipe: 38
  • 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

View full nutritional breakdown of Carob Zucchini Cookies calories by ingredient


Introduction

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. 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.
Number of Servings: 38

Ingredients

    ½ cup non-hydrogenated shortening
    ½ cup sugar
    ⅓ cup brown sugar
    egg replacer for 2 eggs, prepared
    1 tbsp vanilla
    1 ½ cups finely shredded zucchini
    ½ tsp salt
    1 tsp baking soda
    2 tsp baking powder
    ½ cup carob powder
    ½ cup unsweetened almond milk mixed with 1 tbsp vinegar
    1 ½ cups spelt flour
    2 cups whole wheat pastry flour
    1 cup brown rice crisp cereal
    1 cup carob chips

Directions

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.