Zucchini-Spice Mystery Cookies
Yield: 2 servings    VG, SoF

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 Butter; cut in small pieces

1/3 c Honey 2 Eggs 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

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 butter and honey. Add the eggs, 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

Winter '00 - '01 Guilt-Free Desserts
www.recipenet.org

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Last modified: April 09, 2002