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Nutritional Info
  • Servings Per Recipe: 49
  • Amount Per Serving
  • Calories: 60.6
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.2 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.7 g

View full nutritional breakdown of Cupboard cookies calories by ingredient
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Cupboard cookies

Submitted by: MS_GOLIGHTLY
Cupboard cookies

Introduction

These health-conscious cookies combine numerous ingredients from the cupboard and then some!

With 2 kinds of squash, nuts, flax, wheat germ, spices, and a few raisins and baby chocolate chips for fun, these will not derail you from your diet (unless you eat 4 of them like I did!) The ingredient list can be tailored and/or simplified to your taste and needs.
These health-conscious cookies combine numerous ingredients from the cupboard and then some!

With 2 kinds of squash, nuts, flax, wheat germ, spices, and a few raisins and baby chocolate chips for fun, these will not derail you from your diet (unless you eat 4 of them like I did!) The ingredient list can be tailored and/or simplified to your taste and needs.

Number of Servings: 49

Ingredients

    1/4 cup Natural Cane Sugar (Florida Crystals)
    1/4 cup Natural Almond Butter (Maranatha)
    1 egg white from a jumbo brown egg
    1 cup canned pumpkin puree (One Pie)
    2 t pure vanilla extract
    1 t pure almond extract
    1 cup grated zucchini, skin on, liquid drained or squeezed out

    1 1/4 cup Unbleached White Whole Wheat Flour (King Arthur)
    2 t Wheat Germ (Kretschmer)
    2 t Milled Flax Seed (Hodgson Mill)
    1 t salt
    1 T ground cinnamon
    1 t ground nutmeg (fresh ground from the nut is best)
    1/2 t ground ginger
    1 t baking powder (Davis double acting)
    1 t baking soda
    2 cups old fashioned oats

    2/3 cup rasins
    1/2 cup chopped pecans
    1/4 cup mini semi-sweet chocolate chips (Toll House)



Directions

Preheat oven to 350. Lightly coat cookie sheets with oil spray.

Mix sugar and almond butter with mixer until it resembles small peas. Add egg white and mix until smooth. Next, add in extracts and mix until smooth, then add zucchini and mix until combined.

In seperate bowl, combine next 10 ingredients. Add into the wet mixture and mix until all is combined. Add in the last three ingredients and stir until all is evenly distributed.

Take a Tablespoon measure and fill the spoon level. Turn out little dough ball onto sheet. I fit 20 on each sheet, leaving about 1' space. These cookies will not spread, so you do not need more than that.

Bake for about 16 minutes, or until a medium golden brown. Makes 49 cookies, 1 Tablespoon each.

Number of Servings: 49

Recipe submitted by SparkPeople user MS_GOLIGHTLY.






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