These chewy low-fat cookies make the perfect afternoon snack. Chock-full of fiber and protein, they’re a nutritious pick-me-up—and they’re quick and easy to make.
Recipe information
Yield
makes 2 dozen cookies
Ingredients
1/4 cup canola oil
3/4 cup light agave nectar
1/4 cup firm silken tofu
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1 cup sprouted spelt flour
1 cup regular rolled oats (not quick cooking)
1/4 cup ground flaxseeds
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 cup juice-sweetened dried cranberries
1/4 cup sunflower seeds
1/4 cup raw pumpkin seeds
Preparation
Step 1
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
Step 2
Place the canola oil, agave nectar, tofu, vanilla extract, and almond extract in a food processor and blend until smooth, about 2 minutes. In a large bowl, combine the flour, oats, flaxseeds, baking soda, salt, and cinnamon. Add the tofu mixture to the dry ingredients and mix well. Stir in the cranberries, sunflower seeds, and pumpkin seeds. Drop by tablespoonfuls onto the prepared baking sheets. Bake for 10 to 15 minutes, until lightly browned. Cool on cooling racks.
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.
