Of course, I have yet to find a single person of any age who would turn down a cookie, even if the ones being offered look and sound a little odd to the conventional Western mindset. With these cookies, I used zucchini to add an "oatmeal" texture and moistness without a "vegetal" flavour. In place of cocoa powder (which a lot of the younger kids find too bitter), carob worked really well - while it isn't a perfect chocolate facsimile, it is naturally sweet and kid friendly! For a richer, slightly nutty flavour, I opted for one of my favourite alternative grains, spelt flour. Spelt flour is a health boon too: with more protein, fats and crude fibre than wheat, and a host of minerals and vitamins, it's a great addition to the baker's pantry.
These cookies are part of the #EatA2ZRecipeChallenge hosted by Meal Planning Magic, Sparkles and a Stove and Alida’s Kitchen.There is an Eating A to Z Challenge Pinterest board, and you can click here to find even more recipes from past years! If you’re on Twitter, follow us by using the hashtag #EatA2ZRecipeChallenge.
This month is ingredients beginning with "S" or "T", so I chose spelt!
Carob Zucchini Cookies
½ cup non-hydrogenated shortening
½ cup sugar
⅓ cup brown sugar
Homemade Egg Replacer or EnerG powder 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
- 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 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.
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