You may not realize this about me, but I looooooove zucchini. Zucchini is most likely my favorite vegetable evah. Heh, they don’t call me Queen of Zucchini for nothin’ 🙂
One of my favorite things about zucchini is that although it doesn’t have too much of a taste, that fact alone allows for some extreme versatility. Zucchini works in main dishes, desserts, appetizers, and what else have you.
It’s really kind of crazy: you could be eating zucchini rounds for dinner, have zucchini bread for dessert, maybe some zucchini cookies for a midnight snack and still be taken seriously as a person.
It could be done, people. It could be done.
There’s just something about putting vegetables into dessert and sweet things that makes me really giddy. It’s like I’m cheating the system: I got a serving of vegetables while also eating a cookie. Take THAT, sandwich cremes!
On top of all that goodness, throwing out the white flour and throwing in whole wheat flour makes them even healthier. Throw in oats, agave, some other ingredients and bake em’ real nice.
Before you know it, you’re sitting on the couch stuffing your face with zucchini cookies and tea. That, by the way, is what my evening will consist of. Time to brew some camomile!
Zucchini-Oat PowerChip Cookies
Makes about 15-20 cookies
1 cup whole wheat flour
¾ cups rolled oats
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ cup almond milk
1/3 cup agave
1/3 cup oil (I used olive)
Egg replacer equivalent of one egg
1 ½ cups grated zucchini (about one small zucchini)
1 ½ cup vegan chocolate chips (I used Enjoy Life brand)
Preheat oven to 350 F. In a medium bowl, mix flour, oats, baking soda, cinnamon, and salt. Set aside.
In a small bowl, whisk together the agave, oil, egg replacer and almond milk. Whisk the wet ingredients into the dry. Stir in the zucchini and vegan chocolate chips.
On a baking sheet, use a cookie scoop (or two spoons) to put about a tablespoon or two of the mixture in a blob on the sheet. Repeat for all other cookies until the cookie mixture is gone.
Bake cookies for 15-20 minutes, until golden brown. Let cool, remove from sheet and enjoy!
Oh, how I enjoy a rainy evening home with a nice cup of tea. Speaking of which, what’s your favorite treat to enjoy with your tea? Share it in the comments! Bonus points if it includes a vegetable 🙂
Recipe submitted to the Virtual Vegan *Linky* Potluck.