Zucchini Oatmeal Raisin Cookies

Adapted from Deceptively Delicious, by Jessica Seinfeld

Prep: 20 minutes 
Total: 35 minutes 
Makes 2 dozen cookies


Ingredients

• Nonstick cooking spray
• 1 cup whole-wheat flour
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup firmly packed light or dark brown sugar
• 6 tablesppons 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, optional but best if soaked for 1 hour in a cup of orange juice
• 1/2 cup chopped walnuts, optional

Directions
1. Preheat the oven to 350° F. Coat two baking sheets with cooking spray, or line with cooking parchment.

2. In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon and shake or stir to mix.

3. In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not overmix. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine.

4. Drop the dough by heaping tablespoonful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.