I am so excited about these cookies! I've had a recent quest of making wholesome cookies without oats. These have an excellent texture and are flavorful. I think, "wow!" every time I eat them! They are my favorite gluten-free, oat-free cookie yet! They have a slightly crisp, springy outside, with a moist, tender inside. They freeze well. They do not stick together, and when thawed in the microwave for a few seconds, they still have an excellent texture.
I adapted these from my Mom's recipe for whole-wheat zucchini oat cookies. I love having a variety of whole grain wheat-free, egg-free, nut-free, non-dairy cookies on hand in the freezer- from pumpkin to zucchini to banana... fruit and vegetable purees really help make great cookies without needing wheat or eggs. Having these cookies in the freezer provides quick, nutritious snacks. These cookies are flexible to adaptations- try what I first list, or substitute other items you have on hand. Experiment with various gluten-free flour mixes.
Whole Grain Zucchini-Coconut Cookies
1/4 cup oil and 1/4 cup coconut oil*
3/4 cup brown sugar
1/3 cup applesauce & 1 tsp. baking powder mixed with 1 1/2 T. oil and 1 1/2 T. water(mix just before adding to recipe) OR other egg substitute for 2 eggs**
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. cinnamon(optional- I forgot it in my recent experiments and they were great without it)
1 1/4 c. brown rice flour
1/2 c. millet
1/4 c. potato starch
1/4 cup cornstarch or tapioca starch
0R 2 1/4 cups gluten-free flour mix
1/2 tsp. xanthan gum
2 cups zucchini, grated
1/2 cup coconut, flaked
1/2 c. chocolate chips(I use Enjoy Life brand), and/or raisins
Beat oil and sugar until fluffy. In separate bowl, combine baking soda, cinnamon, oats, and flour. Set aside. Add vanilla and applesauce to oil and sugar. Mix baking powder, oil, and water in small container, then add to applesauce, sugar, and oil. Mix together. Add zucchini and coconut. Blend. Add dry ingredients from bowl and mix until well blended. Add chocolate chips or raisins last.
Bake 375. Check at 10 min.
*coconut oil is optional- I use it because it adds a delicious dimension to the cookies, and because I think it probably improves texture versus using only vegetable oil- it is more the consistency of margarine than most oil. You could alternately use 1/2 cup oil, 1/2 cup shortening, or 1/2 cup non-dairy margarine sticks or spread.
*other suggested egg substitutes: 1 T. flaxseed meal + water to equal 1/3 cup; mix with fork and allow to sit and "gel" for 10 min. before adding to recipe; this is a good binder to use alternatively to applesauce. Also add 1 tsp. baking powder mixed with 1 1/2 T. oil and 1 1/2 T. water(mix just before adding to recipe) This provides substitute for two eggs, applesauce is to bind and leavening is to lighten. Another suggested egg substitute: Ener-G Egg Replacer.