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Zucchini Cookies

(2 Votes)
Updated August 09, 2019
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

  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
  2. 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. 
  3. 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.

Nutritional InformationShow More

Servings Per Recipe: 48

  • Amount Per Serving % Daily Value *
  • Calories 49
  • Calories from Fat 27
  • Total Fat 3.0g 5 %
  • Saturated Fat 0.5g 3 %
  • Trans Fat 0.4g 0 %
  • Protein 1.0g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 7.8mg 3 %
  • Sodium 54mg 2 %
  • Total Carbohydrates 5.1g 2 %
  • Dietary Fiber 0.5g 2 %
  • Sugars 1.5g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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is this receipe missing liquid.the batter is very dry.cannot form.

Hi there! We're sorry to hear that you weren't able to form them. We decided to take this recipe back to the Test Kitchen and give it another whirl. It's been updated to reflect the changes that we think will make them absolutely delicious. We hope you'll try again. Thanks for the input, as it helps us make our recipes even better.

I am very disappointed in these cookies. First of all they don't look anything like the picture and secondly I cooked them for 15 minutes and they were golden but they weren't cooked in the middle. Where did I go wrong. I don't think I will make these again. Please help! Thanks

Hello - We're sorry to hear these cookies didn't turn out as you expected them to. It's hard to say what may have gone wrong for you, since we're not sure exactly what steps you took, but some things to consider are 1) All ovens are different. It may be that you just needed a few extra minutes to finish cooking your cookies 2) Make sure your cookies are placed on the middle rack and not the lower rack of your oven 3) For photo purposes, we did add a few extra strands of zucchini to the top of our cookies after we dropped the batter. - We hope you'll give these another try, as they were very good when we made them in the Test Kitchen. Please let us know if you do! Thank you for your comment.

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