I have a serious sweet tooth! I love sweets, all sweets. It’s a problem. There is no discrimination. Unless it involves orange, I find that so unappealing. Like chocolate and orange? That would be the one thing I say no to. It just freaks me out.
This life long addiction of mine has me constantly searching for ways to make sweets healthier. You know, so I don’t feel so guilty for eating twice as many as I should.
And I have a feeling Jhett may have “inherited” my love for sweets. But thankfully she has no clue how healthy these cookies are for her and devours them every time I make them. They are moist and dense, like a muffin cookie, hard to describe. I promise you won’t even notice a vegetable snuck it’s way in.
Oatmeal Raisin Cookies
(Recipe adapted from Deliciously Deceptive)
- 1 Cup whole wheat flour
- 1 Cup oatmeal, old fashioned rolled oats
- 1 Tsp baking soda
- 1/2 Tsp Salt
- 1/4 Tsp cinnamon
- 1/2 to 3/4 Cup packed light brown sugar, (I use 1/2 cup if you like your cookies sweeter, do 3/4 cup)
- 3 TBSP Tub Margarine (I use Smart Balance, but make sure not to use the Light version, it is not meant for baking)
- 3 TBSP unsweetened applesauce
- 1/2 Cup mashed ripe banana
- 1/2 Cup Zucchini Puree (just steam and puree in food processor, skin on)
- 1 large egg white
- 1/2 Cup raisins
Preheat Oven to 350 degrees. Line baking sheets with Parchment/Wax paper.
Combine all dry ingredients in a bowl (flour, oatmeal, baking soda, salt, cinnamon).
In a separate bowl beat the sugar and margarine with a wooden spoon until just combined. Do not overmix. Add in the applesauce, banana, and zucchini. Next add the egg white and stir to blend.
Add in the flour mixture and raisins to the the sugar mixture, stir to combine.
Drop onto cookie sheet and bake for 12-15 minutes.
Hope you enjoy these yummy cookies!