After the successful zucchini bread trials I decided to venture into cookie
land and try this recipe converted to low carb.

Lemon Zucchini Cookies

Preheat oven to 375°

Coat cookie sheet with non-stick spray or line with parchment

2 c. flour (1 c. carbalose & 1 c. almond flour)

1 tsp. baking powder

½ tsp. salt

1 c. grated zucchini

1 c. chopped walnuts

¾ c. oil or soft butter (I used coconut oil)

¾ c. sugar (use ½ c splenda and ¼ c. erythritol)

1 egg

1 tsp. lemon juice

1 tsp. lemon zest

Mix together butter/oil and sweetener

Add eggs, lemon juice & peel

Add dry mixture and stir a bit

Add zucchini & nuts - mix well and spoon onto baking sheets

Bake 12 minutes or until edges are browned.

Makes about 30 light and delicate cookies

Using substitutes above net carbs are 2.5 per cookie.

Original recipe also calls for a confectioner sugar glaze . not needed.
These are not too sweet but still sweet enough to taste like a cookie.

Barbara H wrote:
> After the successful zucchini bread trials I decided to venture into cookie
> land and try this recipe converted to low carb.
>
> Lemon Zucchini Cookies

Thanks, Barbara. Copied and Saved
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Sounds good!

My zuccini breads sooo good!

I use flax meal along with the carbalose and almond flour..its
tasty...probably good for the cookie too..i will try it.

KROM

"Barbara H" > wrote in message
...
> After the successful zucchini bread trials I decided to venture into
> cookie land and try this recipe converted to low carb.
>
> Lemon Zucchini Cookies
>
> Preheat oven to 375°
>
> Coat cookie sheet with non-stick spray or line with parchment
>
> 2 c. flour (1 c. carbalose & 1 c. almond flour)
>
> 1 tsp. baking powder
>
> ½ tsp. salt
>
> 1 c. grated zucchini
>
> 1 c. chopped walnuts
>
> ¾ c. oil or soft butter (I used coconut oil)
>
> ¾ c. sugar (use ½ c splenda and ¼ c. erythritol)
>
> 1 egg
>
> 1 tsp. lemon juice
>
> 1 tsp. lemon zest
>
> Mix together butter/oil and sweetener
>
> Add eggs, lemon juice & peel
>
> Add dry mixture and stir a bit
>
> Add zucchini & nuts - mix well and spoon onto baking sheets
>
> Bake 12 minutes or until edges are browned.
>
> Makes about 30 light and delicate cookies
>
> Using substitutes above net carbs are 2.5 per cookie.
>
> Original recipe also calls for a confectioner sugar glaze . not needed.
> These are not too sweet but still sweet enough to taste like a cookie.
>
>