These are also from Deceptively Delicious. I didn’t feel like the “good stuff” was as hidden in these – I could taste both the zucchini and banana in these. Even still, they were very good and a feel-good alternative to the usual cookies we eat.
These stayed moist and chewy – thanks to the zucchini and banana – for a week.
Oatmeal Chocolate Chip Cookies
(adapted from Deceptively Delicious)
Makes 2 dozen cookies
1 c. whole wheat flour
1 c. old fashioned oats
1 t. baking soda
1/2 t. salt
1/4 t. cinnamon
3/4 c. brown sugar
6 T. butter
1/2 c. banana puree
1/2 c. zucchini puree
1 large egg white
1/2 c. chocolate chips
Preheat the oven to 350F degrees.
In a bowl, combine the flour, oats, baking soda, salt and cinnamon. Stir to combine.
In a large bowl, beat the sugar and butter with a wooden spoon until just combined; do not over mix. Add the banana and zucchini purees and the egg white; stir to just blend. Add the flour mixture and chocolate chips and stir to combine.
Drop the dough by heaping tablespoonsful onto baking sheets, leaving about an inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheet for 4-5 minutes, until firm enough to handle and then transfer to a wire rack to cool completely.
To make zucchini puree: Trim off ends and cut into 1″ chunks. Steam for 6-8 minutes. Puree in a food processor for about 2 minutes, until smooth.
To make banana puree: Peel and mash with a fork on a cutting board. Puree in a food processor for about 2 minutes.