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September 11, 2011 by Leanne Vogel April 19, 2017
Vegan, gluten-free chocolate chip cookies made with cooked quinoa, maple syrup and fresh zucchini. All the goodness of zucchini bread, with a breakfast feel.
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Oil: you can use any kind of oil here.
Flour: I have not made these cookies with anything other than Bob’s Red Mill Gluten-free All Purpose Flour. I’ve been told that regular, gluten all purpose does not work. I think you could probably use a 50/50 combination of brown rice flour and white rice flour, or a 70/30 combination of chickpea flour and arrowroot starch, but I’m just guessing here.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.