Zucchini is the secret ingredient in these cookies keeps them soft and moist. Add coconut to make them even better.
1/2 cup shortening (e.g. trans-fat free Crisco) 1/2 cup brown sugar 1/4 cup Splenda or sugar 1/4 cup sugar 1 egg 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla 2 1/4 cups flour 2 cups grated zucchini 1/2 cup miniature chocolate chips 1/2 cup chopped walnuts 1 cup coconut flakes, optional
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, combine shortening, brown sugar, white sugar, and Splenda. Beat well. Add egg and beat. Add cocoa powder, baking soda, salt, and vanilla and beat. Add flour and beat. The mixture will be dry and crumbly in appearance. Add grated zucchini and beat until mixture is well blended. Stir in chocolate chips and walnuts. Add coconut if desired. Let batter stand about 30 minutes to soften the zucchini. Drop by small rounded teaspoons onto cookie sheet. Flatten with back of the spoon. Bake 8 - 10 minutes. Do not over-bake. Remove cookies onto a cooling rack.
Makes 50 cookies
Nutritional Information per cookie:
Calories: 50 Fat, gm.: 2 Protein, gm.: 1 Carbs, gm.: 7 Cholesterol, mg.: 3 Fiber, gm.: 0.3
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