Toddler Veggie Cookies (Great For Adults, Too!)

Goldfish, puffs, melts, etc, etc, etc. These toddler snacks are getting old in our house, and I really don't feel like they have much substance. I always end up cutting up some fruit to go with them(pears and strawberries are Audrey's current faves), so I was interested in making something that would be sort of an "all-in-one" healthy, substantial snack. After our dog, Wilson, ate the remains of our last loaf of banana bread, one of Audrey's favorites, I was motivated to get started on the following:

I took the following recipe from www.sheknows.com, and made quite a few changes.

ZUCCHINI AND CARROT COOKIES
Ingredients

3/4 cup margarine
3/4 cup sugar
1 egg
1 1/2 teaspoon vanilla
1 cup shredded zucchini
1/2 cup shredded carrots
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon


This is the list of ingredients I used:
1/2 cup butter
2/3 cup sugar
1 egg
1 1/2 t vanilla
1 cup shredded zucchini
2/3 cup shredded carrots
2/3 cup applesauce
2 cups whole wheat flour
1/2 cup oats
2 t baking powder
1/2 t baking soda
2 T cinnamon

Preheat oven to 350 degrees F.
Cream butter and sugar in a large bowl.
Add egg and vanilla, mixing thoroughly.
Mix in shredded zucchini, carrots, and applesauce.

Combine remaining ingredients in a separate bowl.
Add these dry ingredients to the large bowl, stirring until well combined.
Drop teaspoons of dough approximately 2 inches apart onto greased cookie sheet.
Use 2 spoons to drop the dough by teaspoonful onto a cookie sheet covered with parchment paper.
Bake 12 minutes.
Makes about 20 cookies.