Cupboard cookies
- Minutes to Prepare:
- Minutes to Cook:
- 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 egg1 cup canned pumpkin puree (One Pie)2 t pure vanilla extract1 t pure almond extract1 cup grated zucchini, skin on, liquid drained or squeezed out1 1/4 cup Unbleached White Whole Wheat Flour (King Arthur)2 t Wheat Germ (Kretschmer)2 t Milled Flax Seed (Hodgson Mill)1 t salt1 T ground cinnamon1 t ground nutmeg (fresh ground from the nut is best)1/2 t ground ginger1 t baking powder (Davis double acting)1 t baking soda 2 cups old fashioned oats2/3 cup rasins1/2 cup chopped pecans1/4 cup mini semi-sweet chocolate chips (Toll House)
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.
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.
Nutritional Info 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
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