Over a Cup: Cutting down on the sugar | CraigDailyPress.com

Over a Cup: Cutting down on the sugar

Diane Prather

Diane Prather

If you want to cut down on the amount of sugar and still have delicious cookies, this is the column for you.

The "Over the Cup of Coffee" column on Aug. 20, 2011, featured a recipe for "Chocolate Chip Zucchini Cookies."

After she received the paper with the recipe, Donna Sweet, of Craig, called me to say that she has the exact recipe — but she makes some substitutions.

First of all, when Donna mixes up the cookies, she substitutes 1/4 cup of Splenda mix in place of the cup of sugar. She says the recipe is "plenty sweet" with this substitution, but others might want to use a little more Splenda. You'll have to try it.

Also, Donna cuts back on the nuts and adds some dried cherries. These can be found in the grocery store where you buy other dried products such as dried apples and banana chips.

This sounds delicious.

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So, here's the recipe again, just in case you missed it. The recipe is also featured in the box with the column, with Donna's substitutions.

To make "Chocolate Chip Zucchini Cookies," you'll need: 1 cup sugar, 1/2 cup margarine, 1 egg, 1 3/4 cups flour, 1/4 cup cocoa, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup chopped nuts, 1 cup grated zucchini and 1 cup chocolate chips.

Preheat the oven to 350 degrees. Cream together the sugar, margarine and egg. Mix in flour, cocoa, spices and baking soda. Stir in zucchini, nuts and chocolate chips. Drop by teaspoonfuls onto a cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

Do not over-bake.

Donna said that she thought the cookie dough was a little dry after adding the cherries so she added a little buttermilk. And although this recipe doesn't call for oil, Donna told me about a wonderful substitution for oil.

Instead of 1/4 cup of oil, try using 1/4 cup applesauce.

Great suggestion, Donna.

Donna's sister, DeLaine Brown, of Craig, also called me a few weeks ago. She wanted me to know that she had made several bunches of "Rhubarb Cookies"(recipes also featured in this column). She also made substitutions to cut down on the sugar. It just shows what you can do when you experiment with recipes. Thanks, DeLaine.

Now it's your turn. Do you have favorite late summer vegetable recipes? How about soup recipes? And what tips do you have for cutting down the sugar in recipes?

Call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

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‘Donna’s Chocolate Chip Zucchini Cookies’


• 1/4 cup Splenda mix (more if desired)

• 1/2 cup margarine

• 1 egg

• 1 3/4 cup flour

• 1/4 cup cocoa

• 1 teaspoon cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup chopped nuts (or less nuts with some dried cherries)

• 1 cup grated zucchini

• 1 cup chocolate chips

  • If the dough seems a little dry, try adding a little buttermilk

Preheat the oven to 350 degrees. Cream the Splenda, margarine and egg, Add the flour, cocoa, spices and baking soda. Stir in nuts; cherries, if desired; zucchini; and chips. Drop by teaspoonful onto a cookie sheet and bake at 350 degrees for 12 to 15 minutes. Do not over-bake.

— Recipe adapted by Donna Sweet, of Craig