I wanted to bake something healthy for the kids get-together we have every month. The kids come prepared with a topic already chosen and present it. We also organize other activities which they actually enjoy doing while in fact they are learning a thing or two. Another incentive for them is enjoying a variety of snacks and I try my best not to miss the opportunity to try new recipes.
When I was looking for recipes, I found this cookie recipe. I made some changes to make it egg free and accommodate the zucchini I had, instead of the apples mentioned in the original recipe. Just like blueberries, I love baking with zucchini. It melds beautifully in most of the recipes and gives the baked goods a moist texture while boosting the nutritional value.
This oatmeal cookie recipe is no exception to it and turned out delicious. Needless to say, it was a hit with the children and they kept asking for more. These cookies won't get crispy because of the zucchini. Instead it has a cake like chewy texture.
Recipe
Oatmeal Cranberry Zucchini Cookies
Ingredients
PART 1 Ingredients:
- ¾ cup unsalted butter, softened
- 1 and ¼ cup coconut palm sugar
- 2 teaspoons ener-g egg replacer powder
- 3 tablespoons lukewarm water
- ¼ cup milk
- 1 and ½ teaspoon vanilla extract
PART 2 Ingredients:
- 1 cup whole wheat pastry flour
- 1 and ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
PART 3 Ingredients:
- 3 cups quick-cooking oats
- 1 and ½ cups dried cranberries
- 1 cup shredded zucchini
- ½ 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.
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Priya says
Just awestuck to see these cute cookies, cant believe these beauties have zucchini in it. Scrumptuous!
Anuradha says
Thanks for this healthy cookie. Where can we get coconut palm sugar in USA.
Madhuram says
I got mine in Costco. We also get it in bulk here in Canada in Bulk Barn.
Robin says
I just bought coconut palm sugar in Wholefoods in New Jersey.
Hari Chandana says
Looks fantastic.. Awesome job Madhu 🙂