Tuesday, November 19, 2013

Nut & Grain-Free Zucchini Gingerbread Cookies

Okay, I wouldn't bring these babies to a cookie exchange. I'm still working on the recipe to get it quite right, but I wanted to share what I have thus far as the results were a nice combo of healthy and tasty.

The cleanest version is also the most plain… the cookies certainly look prettier when you stir in some cocoa powder or push a few Enjoy Life chips into their tops before baking. My favorite part, though is the spice mixture, which really calls to mind traditional gingerbread.

Nut & Grain-Free Zucchini Gingerbread Cookies 

1 medium zucchini, grated
3 beaten eggs
1/4 cup melted coconut oil
1/4 cup raw honey
2 tbs. blackstrap molasses
1 tsp. ginger
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. baking soda
1/2 cup sifted coconut flour

Preheat oven to 350. Squeeze grated zucchini in a dishtowel or paper towel to release excess moisture. Place squeezed zucchini in a medium bowl. Add eggs, coconut oil, honey and molasses. Stir to combine.

In a separate smaller bowl combine spices, salt, baking soda and coconut flour. Add to wet ingredients and combine with a wooden spoon (or use an electric mixer).

For plain cookies, place by tbs. onto a greased cookie sheet and gently press down with your palm. To make chocolate cookies, stir 2 tbs. unsweetened cocoa powder into the dough. You might also need to add a splash of coconut or almond milk. For chocolate chip cookies, press some Enjoy Life chocolate chips into cookies once you've placed them on the baking sheet.

Bake for 10 minutes or until bottoms are slightly golden.

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