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.
Recipe information
Yield
makes 5 dozen small cookies
Ingredients
Preparation
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.
