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Banana Rum Coconut Cookies

Howard L. Puckett
Yield 20 cookies (serving size: 1 cookie)
Finalist--Desserts. "I love oatmeal cookies, so I did my best to come up with a low-fat version." -Christine Dohlmar, Valrico, FL

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.