ZUCCHINI-NUT COOKIES
Number Of Ingredients 13
Steps:
- Cream together pureéd beans and sugars. Beat in egg whites and zucchini. Add dry ingredients. Stir in nuts and raisins. Bake 8 to 10 minutes at 350 degrees on a cookie sheet sprayed with a nonstick cooking spray. *Diabetics and those who are highly resistant to fat loss may replace sugars with ½ cup apple-juice concentrate and ½ cup pineapple juice concentrate. If cookie dough looks too thin, add more flour (about ½ to 1 cup) until dough consistency looks like that of regular cookie dough.
Nutrition Facts : Nutritional Facts Serves
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Birkha Darjee
[email protected]Avoid this recipe at all costs!
Clell Miller
[email protected]These cookies were a waste of time and ingredients.
Mickey Sausville
[email protected]I would not recommend this recipe to anyone.
MD Himel
[email protected]These cookies are not worth the effort. They're just okay.
Sharleen Wambo
[email protected]I followed the recipe exactly but the cookies didn't turn out. They were too crumbly.
iliq Velev
[email protected]The cookies were a bit bland. I think they needed more spices.
zulqarnain shafqat
[email protected]These cookies were a bit too dry for my taste. I think I'll add some more zucchini next time.
Prince Baba
[email protected]Will definitely be making these cookies again!
joshua wellings
[email protected]Perfect for a quick and easy dessert or snack.
Marchiano Raffie
[email protected]These cookies are a great way to get kids to eat their vegetables. My kids loved them!
David Simpson
[email protected]Delicious and nutritious! These cookies are a great addition to my healthy snack repertoire.
Quin Guzman
[email protected]Not a huge fan of nuts, so I omitted them from the recipe. The cookies still turned out great! They were soft and moist with a subtle zucchini flavor.
Mark Louis
[email protected]These cookies are a great way to use up leftover zucchini. They're also a healthier alternative to traditional cookies, since they're made with whole wheat flour and natural sweetener.
Chermion Lawson
[email protected]Loved the simplicity of this recipe. With just a few basic ingredients, I was able to create a delicious and healthy snack. The cookies were soft and chewy with the perfect amount of sweetness.
Ain Sinel
[email protected]These cookies were easy to make and turned out great! I used walnuts instead of pecans and they were still delicious. I also added a bit of extra cinnamon and nutmeg for a more festive flavor.
Muhammad Ibrahim Hussaini
[email protected]I'm not usually a fan of zucchini, but these cookies changed my mind. The zucchini added a subtle sweetness and moisture that balanced out the other flavors perfectly. Will definitely be making these again!
Neville Hennings
[email protected]Followed the recipe exactly and the cookies turned out perfectly! They were golden brown and had a wonderful aroma. The taste was even better than I expected - sweet, nutty, and with a hint of zucchini.
Hadiuzzaman Ratul
[email protected]These cookies were a delightful surprise! The combination of zucchini, nuts, and spices made for a unique and flavorful treat. I especially enjoyed the texture, which was soft and moist with a slight crunch from the nuts.