Oatmeal Raisin Cookies (with Banana and Zucchini)
Active Time: 20 minutes | Total Time: 35 minutes | Serves 24 | Vegan
- 1 cup whole-wheat four
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup firmly packed light or dark brown sugar
- 6 tablespoons plant-based butter
- 1/2 cup banana puree
- 1/2 cup zucchini puree
- 1 large egg white (or, for vegan 1 tablespoon ground flaxseed)
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
Preheat the oven to 350°F. Line 2 sheet pans with parchment paper.
In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
In a large bowl, beat the sugar and butter with a wooden spoon until just combined. Add the banana and zucchini purees. Add the egg white. Or, if you are making these vegan, omit the egg white and, instead, in a small bowl, combine the ground flaxseed and 2 1/2 tablespoons water; let stand for 10 minutes, or until thickened. Then stir into the puree mixture.
Add the flour mixture, raisins, and walnuts, if using, to the large bowl and stir to combine.
Drop the dough by heaping tablespoonsful onto the prepared pans, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the sheet pans for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.
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