So it seems as though Caroline has inherited her mommy's sweet tooth. She goes absolutely nuts for ice cream, cake... really any dessert that she's tried she has loved. I don't mind her having the occasional treat, but I like to keep things healthy for the most part. Luckily she also loves bananas, zucchini, blueberries, butternut squash, peas, black beans, and other fruits and veggies.
My mother-in-law gave me the controversial Jessica Seinfeld cookbook for Christmas a few years ago, and this is the first recipe I've tried out of it. In case you aren't familiar, the basis of her cookbook is hiding fruits and veggies in food to "trick" your kids into eating them. While I like the idea of getting in a few extra servings of fruits and veggies a day, the idea of being sneaky about it doesn't really sit right with me. I think we should learn to love them by experimenting with different ways of preparing, seasoning, and serving them. Not by hiding them in other foods.
With all that said, these cookies were actually pretty good. They had a slight banana flavor, the zucchini was not detectable at all, and they were nice and soft and moist. They were quick to throw together while Caroline napped one afternoon, and she really enjoyed them... and I didn't feel so bad about letting her have a cookie for her afternoon snack :-)
Oatmeal Raisin Cookies
adapted from Jessica Seinfeld, Deceptively Delicious
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon 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, steamed, then pureed until smooth)
- 1 large egg white
- 1/2 cup raisins
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.