Makes 24 cookies
Don’t use an electric mixer – it will make the cookies tough.
Non-stick cooking spray
100g (4oz) wholewheat flour
100g (4oz) old-fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
150g (6oz) of firmly-packed light or dark brown sugar
6 tbsps low-fat margarine spread, chilled
75g (3oz) banana purée
75g (3oz) courgette purée
1 large egg white
75g (3oz) raisins
50g (2oz) chopped walnuts (optional)
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Coat two baking sheets with cooking spray. In a bowl, combine the flour, oats, baking soda, salt and cinnamon, and stir to mix. In a large bowl, beat the sugar and margarine until just combined; do not overmix.
Add the banana and courgettes purées, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts and stir to combine.
Drop tablespoonfuls of the dough onto the baking sheets, leaving about 1 inch in between each one. Bake for 15 minutes, until golden brown. Let the cookies cool for five minutes, just until they are firm enough to handle, then transfer to a rack to cool.
Jessica Seinfeld is author of Deceptively Delicious (HarperCollins, £14.99).