ZUCCHINI COOKIES
1/2 cup tolerated oil (I use sunflower oil)
1/2 cup sugar
1/2 cup brown sugar
1 egg or egg substitute (I use 1 T ground flax seed mixed in 4 T hot water. I let it stand for a few minutes until it has the consistency of egg.)
1 cup grated zucchini rind
1 cup while rice flour
1/2 cup potato starch
1/2 cup tapioca flour
2 t. Xanthan gum
2 t. baking flour
1/4 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/4 cup chopped nuts (optional)
1/4 cup raisins (optional)
Cream together sugars, egg or egg substitute and oil. Combine the remaining dry ingredients in separate bowl. Mix all ingredients together and mix well. Drop large spoonfuls onto baking sheet. Smooth top of cookies with wet fingertips. Bake at 350 degrees for approximately 15-18 minutes. .
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