Gluten Free Carrot Zucchini Chocolate Cookies Food

ZUCCHINI CARROT COOKIES

Steps:

• Cream the margarine and sugar.
• Add the egg and vanilla; mix well.
• Add shredded vegetables and mix.
• Combine the dry ingredients into a bowl.
• Then add to the creamed mixture; mix well.
• Drop the dough by teaspoonful onto an ungreased baking sheet.
• Bake at 350 degrees for 10 to 12 minutes.

GLUTEN-FREE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
• Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
• Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.

GLUTEN-FREE CARROT-ZUCCHINI CHOCOLATE COOKIES

Steps:

• In a mixing bowl, cream the butter and brown sugar; add the egg whites and mix well.
• Add in flour, baking powder, spices, and salt; mix well.
• Add milk; mix well.
• Stir in zucchini, carrots, and orange; mix well.
• Stir chocolate chips and mix until evenly distributed.
• Drop onto parchment paper lined baking sheets by teaspoon.
• Bake in a preheated 350* oven for about 15 minutes or until edges are golden brown and cookies have set.
• Melt baking chocolate and dip each cookie halfway.
• Let cool or eat while still warm.
• Enjoy!