Zutaten für Zucchini Carrot Cookies
- 1 cup (2 sticks) softened margarine
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Baking Powder (not used in recipe)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups grated zucchini
- 1 cup grated carrots
- ½ cup chopped walnuts (optional)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
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Zubereitung von Zucchini Carrot Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened margarine and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, combine 2 cups grated zucchini, 1 cup grated carrots, and ½ cup chopped walnuts (optional).
- In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the shredded vegetables and nuts (if using).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
630g
Fat
81g
Carbs
135g
