Who doesn’t love cookies! Growing up I was blessed with women in my family who loved to bake. One of my favorite treats, besides the ever popular banana bread was zucchini walnut cookies. Honestly, as soon as the batch of cookies came out of the oven I would stand in the kitchen waiting for the moment they cooled down. I have been buying more zucchini lately and incorporating it into my diet. From eating it raw to adding it as a side dish, my love for zucchini is still strong after all these years.
I love featuring fruits and vegetables that pack a lot of punch when it comes to health benefits. Did you know that one cup of zucchini has about 36 calories and 10% of your dietary ﬁber. Which as I have mentioned in previous posts~ helps with digestion, prevents constipation, maintains low blood sugar, lowers cholesterol, promotes prostate health and is great for weight management. Not only is zucchini high in fiber, it is rich in vitamin A, vitamin C and potassium. Making these vitamins and minerals important for boosting your immune system. Zucchini also contains manganese which is essential for the production of proline, an amino acid that allows collagen to form, thus promoting healthy skin.
Here is my altered healthy recipe for Zucchini Carob Walnut Cookies:
~1 cup of Coconut Flour (you can use whole wheat, buckwheat, etc. This is what I prefer)
~1/2 cup of favorite protein powder.
~1/2 tsp baking soda
~1/2 tsp Himalayan Salt
~2 Tbsp Coconut sugar
~1 tsp Cinnamon
~1/2 tsp cloves
~1 tsp Vanilla
~1/2 cup of carob powder
~1/2 cup of Coconut oil (liquified)
~1/3 cup of Coconut maple syrup (or Agave Syrup)
~1 egg (organic/free range)
~1/2 cup of Organic Unsweetened Apple Sauce
~1 cup of shredded zucchini ( you can add more or less, depending on personal preference)
~1/2 cup of crushed walnut halves
~1/2 cup of crushed Almonds
~1/2 cup shredded coconut
Pre heat oven to 350 degrees F
In a bowl combine coconut oil, vanilla, coconut maple syrup, coconut sugar and apple sauce. Then add the egg and mix in. Now add the shredded zucchini.
Then in a separate bowl combine the coconut flour, protein powder, salt, baking soda, cinnamon, cloves and carob powder. Slowly add a little of the dry mixture to the previous wet mixture. Mix well and keep adding additional small amount till all is combined. At the end, add the nuts and shredded coconut.
Finally scoop tablespoon size amounts of cookie mixture onto a parchment lined or greased cookie sheet. (I use a small amount of coconut oil to grease my cookie sheets). Bake each batch for 15 mins, or untill they have a semi firm texture. You do not want to over cook these. Take out and let cool off and enjoy. I like to make large batches of cookies and give out to friends and family or freeze extras for future treats. These cookies are a great source of fiber, protein and a healthy alternative when your craving something sweet.
What is your favorite zucchinin recipe?
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