Oatmeal Raisin Cookies (with banana and zucchini)

Recipe from Deceptively Delicious Cookbook

Ingredients

• Nonstick cooking spray
• 1 cup whole-wheat flour
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 3/4 cup firmly packed light or dark brown sugar
• 6 tablespoons trans-fat-free soft tub margarine spread, chilled
• 1/2 cup banana puree
• 1/2 cup zucchini puree
• 1 large egg white
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)

Directions

• Preheat the oven to 350 degrees. Coat baking sheet with cooking spray or line with cooking parchment.
• In a bowl or zipper-lock bag, combine the flour, oats, baking soda, and cinnamon, and shake or stir to mix.
• In a large bowl, mix sugar and margarine until just combined; do not over mix. Add the banana and zucchini purees, and the egg white, and stir just to blend.  dd the flour mixture, raisins, and walnuts (if using), and stir to combine.
• Drop the dough by heaping tablespoonfuls onto the baking sheet, leaving about 1 inch in between. Bake until golden brown 9 to 12 minutes. Let the cookies cool on the baking sheets for 1 to 2 minutes, just until they are firm enough to handle, and then transfer to a rack to cool completely.

Yield:  28 cookies (1 serving = 1 cookie)