Zucchini and pecan cookies
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 20 • Difficulty: Easy
Ingredients
Zucchini
1 cup(s), grated
Reduced fat oil spread
100 g
Sweetener, xylitol
⅓ cup(s), (70g)
Egg(s)
1 medium
Plain wholemeal flour
1¼ cup(s), (185g)
Baking powder
1 tsp
Ground cinnamon
½ tsp
Pecans
30 g, (¼ cup) finely chopped
Sultanas
40 g, (¼ cup)
Shredded or desiccated coconut
¼ cup(s), (20g)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
2
Combine zucchini and salt in a sieve set over a bowl. Set aside for 5 minutes to drain. Squeeze excess moisture from zucchini. Discard liquid.
3
Using electric beaters, beat spread and xylitol in a small bowl until light and fluffy. Beat in egg. Fold in sifted flour, baking powder and cinnamon, then pecans, sultanas, coconut and zucchini until combined.
4
Drop level tablespoons of mixture, 5cm apart, onto prepared trays. Bake for 12–15 minutes or until golden. Cool cookies on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.
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