Oatmeal Raisin Cookies

This recipe is also from Deceptively Delicious, I think I'm going to make them this weekend! I'll let you know how they turn out :)
Prep: 20 Minutes     Total time: 35 Minutes     Makes about 2 dozen
• Nonstick cooking spray
• 1 cup whole-wheat flour
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 3⁄4 cup firmly packed light or dark brown sugar
• 6 tablespoons trans-fat-free soft tub margarine spread, chilled
• 1⁄2 cup banana puree
• 1⁄2 cup zucchini puree
• 1 large egg white
• 1⁄2 cup raisins
• 1⁄2 cup chopped walnuts (optional)
1- Preheat the oven to 350°F. Coat two baking sheets with cooking spray, or line with cooking parchment.
2- In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon, and shake or stir to mix.
3- In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not overmix. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine.
4- Drop the dough by heaping tablespoonsful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.

The bananas add nutrient dense calories, significant amount of potassium, and fiber to the cookie. As well as other vitamins and minerals. Zucchini is a low calorie food that is rich in magnesium and potassium. They also contain B vitamins such as folate.