Saturday, September 20, 2008

Low Fat Zucchini Cookies



Honestly Folks, I'm not one to sacrifice taste when it comes to dessert. I do not make low fat cookies or cakes or whatever. I got this recipe from the munch n' crunch blog (see side for link) and decided to try them while I had all of my shredded zucchini out. Look at those yummy chocolate chips and pretty green flecks! They are actually really good. I wouldn't have guessed that they were low fat if I didn't make them myself. They're more of a cake-like consistency, but the oatmeal also gives them some chewiness. So, go ahead...try them...and don't feel guilty if you eat six or seven! (At least that is what I told myself as I was sampling every batch that I got out of the oven.) My first batch was a little dry (just a little tiny bit, don't panic) so I put the next one in for one minute less...and wallah...perfection! Mine took 9 minutes. I used whole wheat pastry flour, which is light and fluffy and perfect for baked goods. You can get it at any type of natural foods store like the Good Earth or the new Sunflower Market that just opened near me. (I am in love with that store!) I thought that 1/2 tsp. of cloves was a bit much, so next time I'll use 1/4 tsp of cloves, and 1/4 tsp of nutmeg, but that's just my preference. I also added 1/2 tsp of vanilla. Make them. Now...before Zucchini is no longer in season!!


1 cup sugar
1/4 cup butter, softened
1/4 cup applesauce
1 egg
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
2 cups whole wheat flour
1 cup oatmeal
1 cup grated zucchini (fine grate)
1 cup chocolate chips
* Optional Items: Protein powder, wheat germ, craisins, etc.

Preheat oven to 375 degrees. Spray cookie sheet with non-stick cooking spray. Cream together sugar, butter, applesauce and egg with a mixer on low speed until light and fluffy. Gradually add dry ingredients, alternating with grated zucchini. Once all ingredients are well combined, fold in chocolate chips. Drop by tablespoon full onto a greased cookie sheet. Bake for 9-12 minutes or until cookies are barely starting to turn brown around the edges. Let cookies stand for 1-2 minutes on the cookie sheet before transferring them to a wire rack for cooling. Makes 3 dozen cookies.

***NOTE: I put them all in a tupperware, and the next day, they looked a little different, but don't be alarmed. They are still pretty tasty for a low fat cookie.

Nutrition Facts: per 1 cookie Calories: 86 Fat: 3 grams(2 grams saturated, 1 mono-unsaturated)Carbs: 14 grams Fiber: 1 gram Protein: 1 gram (My batch made 40 cookies, so that's about 1 1/2 points on Weight Watchers)

3 comments:

Valerie said...

I just made these today and I like them. They have the perfect amount of chocolate to make them good, but they are still low-fat so I don't feel too guilty eating some.

Stephanie Egan said...

I just made the cookies...love them! I am on Weight Watchers, and was looking for a dessert-I have a sweet tooth, these work great. They are very moist. Next time I will add Craisins or raisins. I made a double batch and made over 80 good size cookies. I like to freeze them, and than I have them if company comes over (kid play dates..) and for cravings. Overall great recipe. Thanks for the WW point conversion!! :)

Aubri said...

I'm so glad you like them! I just pulled a huge zucchini out of my garden and was thinking about making some myself! Thanks for the comments!