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Giant Chocolate and Zucchini Cookie (Gluten-Free)

Name: Giant Chocolate and Zucchini Cookie (Gluten-Free)
Prep time: 10 s
Cook time: P0Y0M0DT0H25-30M0S
Total time: 10 min
Yield: 10
Cuisine: Cholesterol,Low in sodium,Weight loss,Vegetarian
Ingredients: 250 ml (1 cup) textured vegetable protein (TVP)15 ml (1 tbsp) chia seeds125 ml (½ cup) almond flour (see Notes)125 ml (½ cup) buckwheat flour (see Notes)5 ml (1 tsp) baking powder2 ml (½ tsp) baking soda10 ml (2 tsp) ground cinnamon5 ml (1 tsp) ground ginger1.25 ml (¼ tsp) ground nutmeg1 pinch of salt2 large eggs80 ml (⅓ cup) pasteurized liquid egg whites (about 3 egg whites)125 ml (½ cup) maple syrup1 medium zucchini (about 200 g); grated5 ml (1 tsp) vanilla60 ml (¼ cup) semi-sweet; dairy-free chocolate chips (see Notes)60 ml (¼ cup) raisinsNote: If you don't have a wheat intolerance; you can use whole wheat flour to replace buckwheat flour and even almond flour. You can also serve the cookie with scoops of vegan or traditional ice cream if you are dairy tolerant. Same thing for the chocolate chips; you can use the ones you usually use if you don't have an intolerance.