Preheat oven to 350 degrees. Coat two baking sheets with cooking spray.
In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon, and shake or stir to mix.
In a large bowl, beat the sugar and margarine with a wood spoon, until combined. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, and stir to combine.
Drop the dough by heaping tablespoonsful onto the baking sheets. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheet for 4 to 5 minutes, just until they are firm enough to handle.
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