I created this cookie recipe as a way to sneak some veggies into my daughter Sofia’s diet when she went through the “I’m not eating any vegetables” stage. She loved them then and still adores them, zucchini and all. These moist, soft cookies are low-fat, high fiber, and a perfect not-too-sweet treat. They also freeze well.

　　

Ingredients

makes 5 dozen small cookies

　　2 1/2 cups sprouted spelt flour

　　1/2 cup ground flaxseeds

　　1 teaspoon baking powder

　　1 1/2 teaspoons baking soda

　　1 teaspoon ground allspice

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground nutmeg

　　1/4 cup canola oil

　　1/3 cup light agave nectar

　　4 large egg whites, beaten lightly

　　2 teaspoons vanilla extract

　　2 cups finely grated zucchini (about 2 medium zucchini)

　　3/4 cup currants

　　1/2 cup pecans, chopped

　　

Step 1

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

　　

Step 2

In a large bowl, combine the flour, flaxseeds, baking powder, baking soda, allspice, cinnamon, and nutmeg. In a separate bowl, whisk together the canola oil, agave nectar, egg whites, vanilla extract, and zucchini. Add the wet ingredients to the dry ingredients and mix well. Stir in the currants and pecans. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets. Bake for 12 to 15 minutes, until slightly golden. Remove from the oven and let cool for 5 minutes. Transfer to cooling racks to cool completely.

　　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.