Cookies tend to bring back fond memories of my grandmother. Every time we visited in Missouri, she would have a freezer full of various cookies that we would get to sample every afternoon and evening after our meals. I think she spent the whole year planning for our visit, as it seemed as though she had an endless supply of cookies.
Then again, it was my Granny who inspired me to not only enjoy baking, but also of preserving the summer harvest of produce one either grew on their own or acquired through the over abundance of others who gifted us or from the farm stands.
Back in the 60’s, sugar and gluten were not the concern of nutrition, as they are today. At least when I was growing up, 2 cookies were served after a meal or possibly an afternoon snack. Often times we would have fruit, whether fresh or preserved, as a dessert or snack vs. cookies and cakes. And, if we did not eat a balanced meal, the treat of having dessert was not even an option.
Today, I am in the kitchen, busy making cookies, using more of the zucchini that we were gifted with from my husband’s boss. These are the large zucchini’s that I do not use in meals, as I find the large ones too “meaty”. But taking out the large seeds, and using only the fruit that is left after peeling and scraping out the seeded insides, I still end up with plenty of harvest to continue baking healthy desserts to enjoy.
Zucchini Oatmeal Cookies
By Laura D. Field of Gluten and Milk Free Lifestyle
- 1 c all purpose gluten free flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp xanthan gum
- 3/4 tsp sea salt or Himalayan salt
- 1/4 c unsweetened applesauce
- 1 c less 2 Tbsp. brown sugar
- 1/4 c Stevia
- 2 tsp. vanilla extract
- 1 large egg
- 1 c shredded zucchini
- 2 c craisins (or dried cherries, raisins, or milk free chocolate chips) – optional
- 1 1/2 c quick rolled oats
- Preheat your oven to 350°F.
- Prepare cookie sheets with parchment paper (or lightly grease)
- Blend the first 5 ingredients together, then set aside
- Mix the applesauce, brown sugar, stevia, vanilla, and egg.
- Add in the above dry ingredients you had set aside
- Stir in the zucchini and chocolate chips
- Add the oats.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, leaving about 1 1/2″ between them.
- Before placing in oven, let the cookies set for 10 min. to allow the oats to absorb the liquid to help prevent them from spreading too fast.
- Bake the cookies for about 14 to 16 minutes. To test: lift the edge of one cookie and if the bottom is brown, the cookies are ready.
- Remove the cookies from the oven, and cool them right on the baking sheets.
- Place cooled cookies in a covered container at room temperature.
NOTE: For best storage, separate the cookie layers with waxed paper to prevent them from sticking to one another.
I find that these are small sized cookies, but are packed with nutrition. My first batch I used dried cherries, which are great for inflammation and heart health.
Store at room temperature for several days; freeze for longer storage.
Yield: about 32 cookies.
Laura – Gluten & Milk-free Lifestyle
Blogger, paid Freelance writer