Banana Rum Coconut Cookies

Howard L. Puckett
Finalist--Desserts. "I love oatmeal cookies, so I did my best to come up with a low-fat version." -Christine Dohlmar, Valrico, FL

Yield:

20 cookies (serving size: 1 cookie)

Recipe from

Nutritional Information

Calories 118
Caloriesfromfat 28 %
Fat 3.7 g
Satfat 1.1 g
Monofat 0.3 g
Polyfat 1.5 g
Protein 1.7 g
Carbohydrate 19.9 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 86 mg
Calcium 26 mg

Ingredients

2/3 cup packed dark brown sugar
1/2 cup ripe mashed banana (about 1 medium)
1/2 cup reduced-fat mayonnaise
1 teaspoon rum
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 cup quick-cooking oats
1/2 cup flaked sweetened coconut
1/2 cup golden raisins
1/2 cup chopped walnuts
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground ginger

Preparation

Preheat oven to 350°.

Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients, stirring with a whisk. Stir flour mixture into banana mixture. Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350° for 19 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.

Note:

Christine Dohlmar, Valrico, FL,

April 2006