Zucchini Chocolate Chip Cookies

Of course I love all things veggie but sometimes and for some people you have to sneak them in there. So this is a great dessert recipe that also has a bunch of zucchini hidden inside 🙂  These taste just like chocolate chip cookies – YUM – but with a great added bonus! I am sure by the time my little kiddos are ready to eat cookies they will already be super veggie lovers, but I still think, why not have the extra fiber and veggies in there 🙂

Zucchini Chocolate Chip Cookies
2 1/2 dozen cookies

Wet Ingredients
1 Ener-G Egg Replacer
1/2 cup earth balance
1/2 cup brown sugar
1/3 cup agave
1 tablespoon vanilla extract
Dry Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

1-2 cup finely shredded zucchini (I like to use more, as it is a great way to sneak a veggie into a dessert!)
12 oz chocolate chips..vegan

  1. Pre-heat oven to 350 Degrees.
  2. Combine wet ingredients in a medium sized bowl.
  3. Combine dry ingredients in a large bowl.
  4. Combine zucchini and chocolate chips into the wet ingredients and blend well.
  5. Mix all ingredients together and mix well.
  6. Drop by spoonful (I love to use a small ice cream scooper) onto greased baking sheet or silicon baking sheet, and flatten with the back of a spoon.
  7. Bake for 13- 15 minutes.
  8. Cool on a rack and enjoy!

Kim’s Vegan Sugar Cookies

My wonderful friend and reader, Kim, has shared some really great recipes with me in the past. I am super excited to have her Guest Post here 🙂 These cookies look absolutely amazing!!!! I think these would be great for any holiday or event as they are so versatile!! YUM!!!!

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So I always find family holidays a bit tough because they always revolve around candy and sweet baked goods.  So every year I usually try out a new recipe of some sort to see how it comes out and to test it on my family.  My goal is to find the perfect vegan holiday recipe that not only will I enjoy, but my family will as well (and they are picky eaters).  So I found this recipe in VegNews and decided to give it a go.  Not only did it come out fantastic but my family can’t get enough of them.  My Grandmother and myself were up to our elbows in cookies for Easter, with frosting everywhere.  We spent a good amount of time trying to design the perfect cookie to be photographed, but got so tired by the end of the night that we only shot a few cookies and decided that we would just slap some frosting on the rest for the family.  They are so delicious that we didn’t think the family would mind or notice.  Hope that you enjoy this recipe as much as me and my family does.

Vegan Sugar Cookies

For the cookies:
1 1/2 cups sugar
1 cup vegan margarine, softened
3 teaspoons ener-g egg replacer, mixed with 1/4 cup water
2 teaspoons vanilla
1 cup vegan sour cream
4 1/3 cups flour
2 teaspoons lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the frosting:
1/4 cup vegan margarine
3 cups powdered sugar
1 teaspoon vanilla
2 teaspoons soymilk (I use almond milk)
1 teaspoon lemon zest
(for the frosting I think they messed up the amount of milk. It  makes
a crumbly consistency so i usually follow it and once it’s mixed I
slowly pour in more milk until it becomes a nice smooth frosting)

  1. To prepare cookies, preheat oven to 350. In a large bowl cream margarine and sugar until fluffy.  Add egg replacer, vanilla, and sour cream and mix well.
  2. In a separate bowl, mix flour, lemon zest, baking powder, baking soda and salt. Add dry mixture to wet
  3. Mix for 1 to 2 minutes or until combined then roll dough into large ball, wrap with plastic wrap, and refrigerate for 30 minutes
  4. Remove dough from fridge and roll out 1/2 inch thick on floured board.  Cut using cookie cutters.  Bake for 8 to 10 minutes until golden.  Allow to cool before frosting.
  5. For frosting mix all ingredients with mixer on medium speed until creamy and soft (will need to add more milk I have yet to calculate how much I usually add so just eye it)
  6. This makes a lot of cookies and I usually put the dough in the freezer  while each batch is in the oven so that while your waiting the dough doesn’t get too soft ( just don’t leave it too long or else you will have iced cookie dough)

And be warned these are addicting, be prepared to eat at least 5 before you even offer them to anyone else because they are that good. My grandmother ate at least 2 handfuls by Easter and she doesn’t usually eat that much sweets.

Vegan Eggplant and Ricotta Bake

Of course this is not Dairy Ricotta – but it is a deelish vegan alternative! You can use this mixture for lasagna or manicotti, etc.

It is also great to be able to bread the eggplant and and broil it (of course waaaaay healthier than frying them!) I bet this would have been extra insane with a sprinkling of daiya cheese on top…next time 🙂

Vegan Eggplant and Ricotta Bake

1 large eggplant, sliced medium thin
4 cups bread crumbs
3 Ener-G Eggs
2 cups tomato sauce
dried mixed Italian herbs

Vegan Cheese Ricotta

1 block extra-firm tofu
1 Tbs. lemon juice
2 Tbs. nutritional yeast
1 Tbs. garlic powder
3 Tbs. vegenaise
1 Tsp. Each dried Parsley, Marjarom, Basil and Chives

  1. Make the Vegan cheese ricotta. Crumble the tofu and make sure it is fine, no big pieces – looks like ricotta. Add the herbs and vegenaise, which makes it super creamy. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper and mix well.
  2. In two separate bowls, put the bread crumbs (also, herbs and salt and pepper) and Ener-G eggs and take each slice and coat in the egg mixture and then in crumbs.
  3. You could fry the eggplant or to keep it Much healthier broil the coated slices for 2 minutes on each side.
  4. Use an 8×8 glass baking dish and layer some sauce on the bottom. Then cover the bottom with layers of eggplant and the tofu. Pour on a little more sauce and a drizzle of olive oil and repeat the process. When you have two layers, cover with tin foil and bake for 25-30 minutes. Enjoy!

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