When I recently promised you my killer recipe for Zucchini chocolate chip cookies, I was operating under the assumption I’d be blessing you with one of the most scrumptious little treats you could ever want to satisfy a dessert craving. Well, we made them last night and Keith entered the ingredients into “Lose It!,” his iPhone calorie counter (that has helped him lose over ten pounds so far!). I’m apparently sharing a guilt-free treat with you as well, because these yummy little cookies only have about 80 calories each. Oh yeah….
My recipe is adapted from a Cooks.com recipe, but I’ve made some adjustments that raise the bar — and the healthiness — of these cookies.
Zucchini Chocolate Chip Cookies
Ingredients:
Using an electric mixer, cream the butter and sucanat, then beat in the egg and vanilla. Add all the dry ingredients ans the oatmeal, and mix until it turns into a combined lumpy dough. Add the coconut and zucchini and mix well, then stir in the chocolate chips. Drop by tablespoonfuls (I use a cookie dough scoop that my mother-in-law put in my Christmas stocking one year, and it’s awesome!) onto a greased cookie sheet, and slightly flatten cookies with a fork. Bake at 350 degrees for 8-10 minutes.
The great thing about making these cookies is that you can dump everything into one bowl and mix. So many recipes call for the dry ingredients to be mixed together before you add them to the mixing bowl, and not dirtying another dish is just a happy bonus of this recipe.
One caveat, though — they are only 80 calories if you make them exactly like this. If you use different chocolate chips, they’ll be more, and most flours will be about the same, unless you are trying most gluten-free flours, most of which will up the calories a bit. However, if you use sunflower seed flour instead, you’ll significantly lower the calories and still get your gluten-free recipe.
Clacked by Debbie McDuffee
on Mar 19, 2009 @ 12:00 EST5EDT
I could care less about how many calories are in it, but do you think it could be made with regular muscavado sugar? That, we have here in abudance, and cheap. Sucanat…does not exist.
Yes, you definitely can. I’ve made these with almost any kind of sugar and they come out great.