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Zucchini-Spice Mystery Cookies




Source of Recipe


Winter '00 - '01 Guilt-Free Desserts


Recipe Introduction


2 servings


Recipe Link: http://www.recipenet.org

List of Ingredients




2 c Whole wheat pastry flour -- minus 2 tablespoons
1/2 c Wheat germ
1/2 c Rolled oats
1 ts Baking powder
1 1/2 ts Baking soda
1 ts Ground cloves
1 ts Cinnamon
1/2 ts Ground nutmeg
1/4 c vegan margarine; cut in small pieces
1/3 c maple syrup
2 liquid Egg replacers
2 ts Vanilla
2 c Zucchini; grated, unpeeled
3/4 c Raisins or currants
1/2 c Pecans, peanuts or pumpkin seeds chopped
Carob chips, dried fruits,and nuts -- for the mystery ingredients


Recipe



In a mixing bowl, combine the flour, wheat germ, oats,
baking powder, baking soda, cloves, cinnamon, and nutmeg.
In food processor using the steel blade, in a blender, or in
a mixing bowl, cream the vegan margarine and maple syrup. Add the egg replacers, vanilla, and zucchini, and mix until well-blended. Add the combined dry ingredients and process briefly until all ingredients are integrated. Stir in the raisins and nuts.
Preheat oven to 350F.
Drop the batter by teaspoonfuls onto a cookie sheet lined with parchment paper or greased with a few drops of liquid lecithin and oil.
Tuck a carob chip or two into some cookies. Tuck a banana chip into others. Tuck a, half of a dried apricot, a whole almond, pecan or filbert, or a couple of raisins into the remaining cookies.
Bake for about 12 to 15 minutes. Leave cookies on cookie sheet for a few minutes, then remove to a wire rack to cool.
"TASTY! A tad dry but the fillings are good. 2 c grated zucchini = 1 small. I soaked the raisins. Fillings used: pecans, half dates, half dried apricots, carob chips and banana chips."
Lynn Russell, Tester