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.
>
>