Heart Healthy Cookie

Heart Healthy Cookie

Heart Healthy Zucchini Cookie

Heart Healthy Cookie

This could be a stretch but it is not. Heart Healthy Cookie uses olive oil and fresh shredded zucchini from your (or your neighbors) vegetable garden.  This is a yummy way to use more of the abundant squash that is so prevalent during the summer season.  I planted four plants this year and have a bumper crop of zucchini again….

What I love about this recipe is the sugars are blended and whipped together with olive oil. Use a really light EVOO to keep the flavor of the oil from shining through.  The cookies turned out to be a soft cake-like cookie which is delicious with or without frosting or glaze.

My mom has type 2 Diabetes and it has been a real struggle to figure out what she can eat and when.  The doctors all tell her to eat a Mediterranean diet. They may as well be speaking Greek because she has no idea what that means.  A dietician may be able to help her decipher this eating code. Until then I have been doing some experiments on my own.  I found Mediterranean diets to includes lots of fresh citrus, vegetables, fish, lean chicken, olive oil, and nuts.  Butter is not readily available so turning to the most abundant source of oil makes sense to me. I know my mom eats these things but she has a sweet tooth. 

I decided to experiment with a few of my existing recipes to see if they can be made without butter.  My heart healthy cookie recipe worked out beautifully.  Tastes clean, sort of like zucchini bread but in a cake like formed cookie.

This is what I did to make my

Pumpkin Chocolate Chip from Pantry-Friendly Mexican Cooking cookie recipe work: 

  • I used a little less olive oil than butter. 3/4 cup vs 1 cup.

  • Creamed the sugars together until the mixture was really creamy and sort of thick. 

  • I added 1 cup more of flour mostly because of the liquid in the freshly shredded zucchini. 4 instead of 3 cups.

  • I made sure that I put the cookie mixture into the refrigerator to chill thoroughly.

  • It is best if you keep the dough cool. As I was baking I tried to keep the dough cool by keeping it in the refrigerator between batches.

I did not miss the butter in the cookie at all. It tastes fresh with a hint of the olive oil flavor. The spices and lemon juice help add flavor. On my next batch I am going to try dipping the cookies in a lemon glaze containing no butters to see if the flavor is enhanced in Heart Healthy Cookies.

Not only are the cookies Heart Healthy but they are dairy free.  If you used an egg substitute they would be vegan too.  All I know is that the cookies taste great, they look perfect and store and freeze perfectly for other occasions.

 

Heart Healthy Cookie
Serves 48
Heart Healthy zucchini cookie that actually uses olive oil instead of butter. Delicious soft cake like cookie
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Prep Time
1 hr 20 min
Cook Time
10 min
Total Time
1 hr 30 min
Prep Time
1 hr 20 min
Cook Time
10 min
Total Time
1 hr 30 min
103 calories
16 g
4 g
4 g
1 g
1 g
27 g
55 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
27g
Servings
48
Amount Per Serving
Calories 103
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 4mg
1%
Sodium 55mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
1%
Sugars 8g
Protein 1g
Vitamin A
0%
Vitamin C
1%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup olive oil
  2. 3/4 cup brown sugar
  3. 3/4 cup white sugar
  4. 1 egg
  5. 1 cup shredded zucchini squash
  6. 1/3 cup molasses
  7. 4 cups flour
  8. 1 tsp baking powder
  9. 1 tsp baking soda
  10. 1/2 tsp salt
  11. 1/2 tsp nutmeg
  12. 1 tsp cinnamon
  13. 1/2 tsp cloves
  14. 1/2 tsp ground ginger
  15. 1 tsp vanilla
  16. 1 tsp lemon extract
Instructions
  1. In a large mixing bowl mix sugars and oil until creamy and thick. Add egg and beat until fluffy. Add squash, spices and flour. Blend well. Place in refrigerator for at least an hour to chill. Store in the refrigerator between baking batches.
  2. Preheat oven to 350 degrees
  3. Place spoonful of dough on a baking sheet lined with wax paper or parchment paper. Bake for 10 minutes. Cookies will be soft. Do not over bake. Cookies will look slightly underdone. Cool on a wire rack. Frost or glaze.
Notes
  1. Lemon frosting or lemon glaze add a little extra sweetness to the cookie. They are good without.
beta
calories
103
fat
4g
protein
1g
carbs
16g
more
Adapted from Pumpkin Chocolate Chip Cookie
Pantry Friendly Cooking http://pantryfriendlycooking.com/
Fresh Lemon Frosting
Serves 48
Creamy lemon buttercream frosting so versatile you will use it for everything you want frosted with lemon.
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Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
36 calories
5 g
5 g
2 g
0 g
1 g
8 g
25 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
8g
Servings
48
Amount Per Serving
Calories 36
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 25mg
1%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
0%
Sugars 5g
Protein 0g
Vitamin A
1%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup softened butter
  2. 2 cups powdered sugar
  3. 1/2 tsp salt
  4. 1 tsp fresh lemon juiced
  5. Zest from 1 lemon
Instructions
  1. Cream butter and sugar until light and fluffy. Add salt, lemon juice and beat until creamy with a small hand mixer
Notes
  1. Makes 2 cups and enough to frost 48 (2 inch cookies
beta
calories
36
fat
2g
protein
0g
carbs
5g
more
Pantry Friendly Cooking http://pantryfriendlycooking.com/

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Author:LeAnn

LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at Amazon.com. She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

One Response to “Heart Healthy Cookie”

  1. May 28, 2016 at 2:08 pm #

    I really like your cookie recipe! I never tried cinnamon in cookies and now I am going to try it soon. 🙂

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