How to make it

  • Preheat the oven to 350. Coat 2 baking sheets with parchment paper or cooking spray
  • In a bowl, combine the flour, oats, baking soda, salt, and cinnamon. Whisk to combine.
  • In a large bowl, beat the sugar and butter with a wooden spoon until just combined. Add the banana and zucchini purees and the egg white, and stir just until blended. Add the flour mixture, raisins, and stir to combine.
  • Drop the dough by heaping tablespoons onto the baking sheets. Leave about 1 inch between each cookie. Bake until golden brown, 12-15 minutes. Allow the cookies to cool on a baking sheet for 5 minutes, then transfer to a rack to cool completely.

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