Gluten-Free Carrot-Zucchini Chocolate Cookies

These yummy cookies will convert anyone who dislikes veggies. Soft and chewy, they are a delight at any age! Please note: If you do not want to see the vegetables in the finished product, peel the zucchini before grating and use white carrots.

• Ready In: 40 mins
• Serves: 48
• Yields: 48 cookies

Ingredients

• 1⁄2 cup margarine
• 1⁄2 cup brown sugar, packed
• 1⁄2 cup sugar
• 2  egg whites
• 1  cup  sweet rice flour
• 1⁄2 cup potato starch
• 1⁄2 cup  light stoneground buckwheat flour
• 2  teaspoons baking powder
• 1  teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon clove, ground
• 1⁄4 cup milk
• 1  small zucchini, grated
• 5 -6  carrots, grated
• 1⁄8 cup mandarin orange segments, drained
• 2⁄3 cup chocolate chips or 2⁄3 cup white chocolate chips
• 4  ounces  semisweet baking chocolate or 4  ounces  white baking chocolate

Directions

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