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Zucchini Cookies




Source of Recipe


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Zucchini Cookies

Everydaydiabeticrecipes.com – e-mail
Reviews rated this recipe 4 of 5 stars.
Makes: 48 cookies
Cooking Time: 12 min

When zucchini is in season, bake up a diabetic cookie recipe that'll really wow your taste buds! Our Zucchini Cookies feature fresh zucchini, walnuts, and raisins, making these low-carb cookies taste every bit delicious with every bite.

What You'll Need:
• 1/2 cup (1 stick) margarine, softened
• 1 cup Splenda sugar substitute
• 1 egg, beaten
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup grated zucchini (about 1 small zucchini)
• 3/4 cup raisins
• 1/2 cup chopped walnuts

What To Do:
1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.

2. In a large bowl, cream together margarine and Splenda until light and fluffy. Gradually add egg, flours, baking soda, cinnamon, and salt; mix well. Stir in zucchini, raisins, and walnuts. Drop by teaspoonfuls onto prepared baking sheets.

3. Bake 12 to 15 minutes, or until golden. Do not over-bake.

One cookie equals: Calories 43 (Calories from Fat 18); Total Fat 2.0g (Saturated Fat 0.3g, Trans Fat 0.2g); Protein 1.0g; Cholesterol 3.9mg; Sodium 26mg; Total Carbohydrates 5.9g; Dietary Fiber 0.6g; Sugars 1.5g