Skip to main content

Zucchini Oat Chocolate Chip Cookies

With the girl guides out full force, I have fallen victim to cookie cravings. In attempt to curb these cravings while staying partially healthy, I made these delicious cookies!

---REVISED---

Ingredients:
1 1/2 cups Shredded Zucchini
1 Flax Egg (1 Tbsp Ground Flax with 3 Tbsp Water)
1 cup Quick Oats
1 cup Whole Wheat Flour
1/2 cup All Purpose Flour
1/2 tsp Baking Soda
1/3 cup Brown Sugar
1 tsp Cinnamon
1/2 cup Sugar
1/4 tsp Salt
1 cup Chocolate Chips
1 1/2 tsp Vanilla
1/2 cup Almond Butter



Instructions:
Mix together dry ingredients.
In another large bowl, cream together butter and sugars. Mix in egg, vanilla and shredded zucchini.
Mix in dry ingredients.
Drop heaping tablespoons of batter onto parchment paper lined cookie sheet.
Bake at 350 for 10-15 minutes or until golden brown.

Popular posts from this blog

Coconut Baked Tofu

Coconut Crusted Tofu is hands-down, my favourite way to enjoy tofu. I used to be a ‘tofu-hater’ until I tried fried Coconut Tofu for the first time, and since then, I have played with a recipe until I created what is now my go-to favourite for Tofu night. Here is my recipe for Coconut Baked Tofu:



Ingredients:
1 Block of Tofu
Marinade: 3 Tbsp Soy Sauce 1 Tsp Chili Sauce 2 Tbsp Lime Juice 2 Tbsp Brown Sugar 1/4Cup Water 
Coating: 2 Tbsp Whole Wheat Flour 2 Tbsp Corn Starch 1 tsp Baking Powder 1/4 Cup Cold Water  1/2 Cup Shredded Coconut 1/2 Cup Breadcrumbs 
Instructions: Cut tofu into cubes or rectangles.
Press tofu between paper towels to squeeze out water. 
Mix the Soy Sauce, Chili Sauce, Lime Juice, Brown Sugar, and Water, in a shallow container.
Add tofu and ensure that each piece is sitting in the marinade. 
Let sit for 1-2 hours, flipping halfway to ensure both sides soak up flavour.

Preheat oven to 350’
In a small bowl, mix together Corn Starch, Flour, Baking Soda and Cold Water. 
In another bowl, mix t…

Sneaky Veggie Muffins - Toddler Muffins

These toddler muffins taste just like chocolate chip banana muffins, except they are loaded with vegetables! I love the pink hue the batter makes, and I love eating them even more. 
Here is my recipe for Sneaky Veggie Muffins:



Ingredients: 1 Small Beet (Peeled) 1 Carrot 1 Cup Spinach 2 Ripe Bananas 1/4 Cup Vegetable Oil 2 Cups Whole Wheat Flour 1 1/2 tsp Baking Powder 3/4 Cup Chocolate Chips
Instructions:
Preheat oven to 350'
In a blender or food processor, blend together the beet, carrot, spinach, bananas and oil. 
Pour into a large bowl then mix in the flour and baking powder until combined. 
Stir in the chocolate chips.
Scoop into non-stick or parchment lined mini-muffin tins, and bake at 350' for 20 minutes.
Let cool, and enjoy!



6 Tasty Overnight Oat Recipes

A while back (before I switched to a vegan diet), I shared a few recipes for overnight oats that used milk and yogurt. Since then, I have revised them to accommodate our new diet, with no dairy. Here I have six delicious overnight oat recipes that are dairy free, vegan-friendly, and a deliciously healthy (and easy) way to start the day! 


Just mix together all of the ingredients in a container of your choice, and set in the refrigerator overnight. In the morning, you’ll have a delicious breakfast ready to go - just remove from the fridge and dig in! 
Here are the 6 recipes for overnight oats:







Want to try these recipes? Don’t forget to Pin them to your Pinterest board, just hit ‘share’ at the bottom of this post.