Chewy Chocolate Fudge Cookies with Peppermint Glaze

By melanieroe

Active time: 30 minutes
Total: 2 hours

Per serving: 69 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 10 g carbohydrate; 1 g protein; 1 g fiber; 42 mg sodium; 47 mg potassium.

Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup canola oil
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 3/4 cup grated zucchini, excess water squeezed out
• 2 large egg whites
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/3 cup whole-wheat flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup packed powdered sugar
• 2-3 tablespoons low-fat milk
• 1/2 teaspoon peppermint extract
• Red or green sprinkles for decoration (optional)

Preparation

Step 1

1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray or line with a nonstick baking mat.
2. Mix butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high until fluffy, about 2 minutes. Add zucchini, egg whites and vanilla. Mix on low speed until incorporated.
3. Add all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda and salt. Mix on low until just combined. Scoop level tablespoons of dough 2 inches apart onto the prepared baking sheet.
4. Bake, in batches, until dry and set, but still soft, 7 to 9 minutes. Transfer the cookies to a wire rack to cool.
5. Combine powdered sugar, milk and peppermint extract in a small bowl until smooth.
6. Decorate the cookies with the glaze. (Editor’s note: for the photo, we made a slight indentation in the center of the cookie and filled the indent with the glaze.) For a festive touch, add red or green sprinkles.

To make ahead: Store in an airtight container for up to 2 days.