Vegan Zucchini-Lemon Cookies

So I was kind of a tease last week if you follow me on instagram (happyfitmama) or on Facebook. I posted this picture:

The wait is over! Here’s the recipe for this yummy and light cookie, perfect for summer.

Vegan Zucchini-Lemon Cookies

1 medium zucchini, shredded

1 cup white whole wheat flour

1/2 c almond flour

1/2 tsp baking powder

1/2 tsp salt

1/2 c coconut oil, melted

1/2 c pure maple syrup

1/2 tsp vanilla

1/2 tsp lemon zest

2 tbsp unsweetened vanilla almond milk

  1. Place shredded zucchini in colander lined with paper towels. Let sit for 30 minutes.
  2. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  3. Combine flours, baking powder, and salt. Whisk to combine.
  4. In large bowl or stand mixer, bet the coconut oil for 1 minute. Add the pure maple syrup and beat 1-2 minutes more. Add vanilla, lemon zest and almond milk until combined. Add the flour mixture in batches and mix till combined. Fold in zucchini.
  5. Use a tablespoon to scoop dough into balls. Place on cookie sheet and slightly flatten each cookie with your fingers.
  6. Bake 13-16 minutes or until barely golden brown. They will set as they cool.

I’ve been experimenting with almond flour since the nice people at Swanson Vitamins sent me a bag of Bob’s Red Mill Almond Meal/Flour.

You might remember I also made an Almond Flour Dutch Baby. The one thing that surprised me the most when I started using almond flour was that it didn’t have a distinct almond taste. I guess I thought it would since it’s made up entirely of blanched whole almonds. Click HERE for another great recipe with almond flour that I have on my list to make.

I also received a bottle of Krill Oil. I’ve been taking krill oil since February. I can’t say I notice an extreme difference in my health because I felt good before I started taking it.

Krill oil essentially has the same benefits as fish oil – heart health protection, PMS relief, joint protection, etc. Some studies suggest krill oil has more Omega 3’s than fish oil. I have taken fish oil in the past and had the same results – I didn’t feel any different. I will say that the krill oil does not produce “fish burps” as some fish oil does. Just an FYI, if you take fish oil and you get the fish burps, put the bottle in the freezer. It eliminates the burps. Pleasant thought, no?

Questions of the Day

What’s your favorite alternative flour? Leave a link with your favorite recipe in the comments to share with everyone!

Do you take any supplements? In addition to the krill oil, I take a multivitamin.

17 comments on “Vegan Zucchini-Lemon Cookies

  1. Those zucchini-lemon cookies do sound yummy, we’re definitely going to try them! Just a word about your side note re krill oil vs. fish oil, though. We’re not sure where your information about krill oil offering more omega-3’s than fish oil comes from, since this particular question is actually not a question of studies – fish oil is documented to provide more omega-3 fatty acids than krill. To cite just one example, a capsule of the Swanson’s krill oil you cite in your post provides 110 gm of omega-3’s while a capsule of our Omegafort SCC provides 400 mg. Krill oil is actually a great product, especialy when it comes to important nutrients like phospholipids, but in this particular regard, it demonstrably does not provide more omega-3’s than fish oil. Much more info on this and other scientific information and recent studies is provided on our web site http://www.megafort.es/Web/eng_main.aspx. Happy baking! :-)

  2. Oh my gosh.. I can so eat these. I would just replace the maple syrup with agave. For some reason maple syrup makes my mouth itch.

    Very seldom do I find a recipe that works for those with candida. Thank you!!

  3. Bravo! These cookies are ridiculous… in a good way. Plus they got my very picky 3yr old to actually consume a vegetable. Double win.

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