| Plan ahead | Vegetarian |
Recipe submitted by Ellie Gauthier, Audrey-Maude Brochu and Émilie Richard-Bilodeau, nutrition trainees
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Ingredients
- 80 ml (⅓ cup) unsweetened applesauce
- 60 ml (¼ cup) wheat bran
- 375 ml (1 ½ cup) all-purpose flour
- 250 ml (1 cup) whole wheat flour
- 2.5 ml (½ tsp) baking soda
- 5 ml (1 tsp) baking powder
- 5 ml (1 tsp) ground ginger
- 2.5 ml (½ tsp) ground nutmeg
- 2.5 ml (½ tsp) salt
- 180 ml (¾ cup) non-hydrogenated margarine
- 180 ml (¾ cup) brown sugar, packed
- 125 ml (½ cup) granulated sugar
- 2 large eggs
- 5 ml (1 tsp) artificial vanilla extract
- 375 ml (1 ½ cup) quick cook oats
- 625 ml (2 ½ cups) grated zucchini
Equipment
- 2 baking sheets
- Small bowl
- Medium bowl
- Electric mixer
- Large bowl
- Wooden spoon
- Ice cream scoop
Directions
- Place rack in top part of oven and preheat to 350°F (180°C).
- Grease two baking sheets (40 x 28 cm).
- Combine wheat bran and applesauce in a small bowl to moisten the bran. Set aside.
- Place flours, baking soda, baking powder, ginger, nutmeg, and salt in a medium bowl and stir with a fork to combine. Set aside.
- Using an electric mixer, cream margarine, brown sugar, and sugar in a large bowl for 4 minutes or until mixture whitens.
- Add eggs and vanilla extract and beat until smooth.
- Using a wooden spoon, gently stir wheat bran and applesauce into wet ingredients.
- Fold dry ingredients into wet ingredients. Stir until smooth.
- Stir in oats and grated zucchini until oats are moist and zucchini is well blended.
- Scoop out mixture and level with a knife to form dough balls. Place dough balls 5 cm apart on lined baking sheets.
- Bake 20 minutes or until a toothpick inserted in middle of cookies comes out clean.
- Place cookies on cooling rack for 10 minutes. Do not stack cookies.