Zucchini Cookies
- MAKES
- 48 cookies
- COOK TIME
- 10 Min
When zucchini is in season, bake up a diabetic cookie recipe that'll really wow your taste buds! Our soft Zucchini Cookies feature fresh zucchini, walnuts, and raisins, making these low-carb cookies taste delicious with every bite.
What You'll Need
- 1 stick (1/2 cup) margarine, softened
- 3/4 cup Splenda sugar substitute
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups grated zucchini (about 1 small zucchini)
- 3/4 cup raisins
- 1/2 cup chopped walnuts
What to Do
- Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
- In a large bowl, with an electric mixer, beat together margarine and Splenda until light and fluffy. Beat in eggs and vanilla. Gradually add flours, baking soda, cinnamon, and salt; mix well. Beat in zucchini, raisins, and walnuts until well combined. Drop by teaspoonfuls onto prepared baking sheets.
- Bake 10 to 12 minutes or until golden. Do not over-bake. Let cool 5 minutes, then remove to a wire rack to finish cooling.
Test Kitchen Tip
- Love these soft Zucchini Cookies? So do we! For more easy zucchini recipes, try our snackalicious Zucchini Chips, or for a low-carb alternative, learn how to create Zoodles!
- For more diabetic cookie recipes, try our scrumptious Chocolate Chip Cloud Cookies or a classic favorite: Peanut Butter Cookies!
- Did you make this recipe? Tell us what you think in the comments below.