• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 cup Bob's Red Mill Gluten Free Rolled Oats
• 1 teaspoon Bob's Red Mill Aluminum Free Baking Soda
• 1/2 teaspoon Salt
• 1/4 teaspoon Cinnamon
• 3/4 cup firmly packed brown sugar
• 6 tablespoons butter, cook room temperature
• 1/2 cup banana puree (about 1 banana, mashed)
• 1/2 cup zucchini puree (1 medium zucchini, pureed)
• 1 large egg white
• 1/2 cup Organic Raisins

Directions:

1. Preheat the oven to 350. Coat 2 baking sheets with parchment paper or cooking spray
2. In a bowl, combine the flour, oats, baking soda, salt, and cinnamon. Whisk to combine.
3. 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.
4. Drop the dough by heaping tablespoons onto the baking sheets. Leave about 1 inch between each cookie. Bake until golden brown, 12-15 minutes.
5. Allow the cookies to cool on a baking sheet for 5 minutes, then transfer to a rack to cool completely.

Tired of zucchini yet? We're not! We actually have two left in our refrigerator and I am rationing them, I just can't say goodbye to fresh garden vegetables or summer yet. Using our natural health organic product in baked goodies is a very rewarding feeling, especially when they only last days in the house! Enjoy!