Zucchini Pecan Drops

Name: Zucchini Pecan Drops
Yield: makes 5 dozen small cookies
Ingredients: 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

December 9, 2011

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.

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