Ingredients for Zucchini Wheat Germ Cookies
- ¾ cup sucanat (unrefined sugar)
- 1 cup (2 sticks) softened butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- Whole Wheat Flour
- 1 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 2 cups grated zucchini
- ½ cup raisins
- ½ cup chopped nuts (walnuts or pecans recommended)
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How to Make Zucchini Wheat Germ Cookies
- Preheat oven to 375°F (190°C).
- Lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup sucanat until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and ½ cup milk.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 cup wheat germ, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini, ½ cup raisins, and ½ cup chopped nuts (walnuts or pecans recommended).
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
36g
Fat
164g
Carbs
32g
