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Ingredients

1 ½ cups granular sucralose sweetener (such as Splenda®) ¾ cup light margarine 1 egg white 1 ½ teaspoons vanilla extract 1 ½ cups pureed zucchini 2 cups whole wheat flour 1 ¼ cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder ½ teaspoon salt 1 cup mini chocolate chips

Nutrition Info

69.3 calories carbohydrate: 10.2 g cholesterol: : - fat: 2.8 g fiber: 1.1 g protein: 1.5 g saturatedFat: 1 g servingSize: - sodium: 90.6 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
Combine sucralose sweetener and margarine in a large bowl, beat together until creamy. Beat in egg white and vanilla extract. Stir in zucchini.
Combine whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the zucchini mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until edges are light brown, 10 to 12 minutes. Transfer to wire racks to cool.

42 cookies

A healthier alternative to chocolate chip cookies that uses zucchini and still tastes great!