These cookies are moist and chewy, just like they should be. They’re also secretly boosted with fiber from flaxseed meal. You don’t have to tell the kids.

　　

Ingredients

makes 1 1/2 dozen cookies

　　1/2 cup unsalted butter or non-hydrogenated butter substitute

　　3/4 cup light agave nectar

　　2 large eggs

　　1 teaspoon vanilla extract

　　1 1/2 cups sprouted spelt flour or whole wheat pastry flour

　　1 3/4 cups regular rolled oats (not quick cooking)

　　1/4 cup golden flaxseed meal

　　1 teaspoon ground cinnamon

　　1/2 teaspoon baking soda

　　1/2 teaspoon sea salt

　　3/4 cup raisins

　　

Step 1

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

　　

Step 2

Using an electric mixer, in a large bowl cream the butter with the agave nectar until light and fluffy, about 1 to 2 minutes. Add the eggs 1 at a time and stir in the vanilla extract. In a separate bowl, combine the flour, oats, flaxseed meal, cinnamon, baking soda, and salt. Add to the butter mixture and stir until just combined. Fold in the raisins. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets. Using the back of a spoon, flatten slightly and bake for 12 minutes, or until slightly browned.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.