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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 28%
  • Fat: 3.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 1.7g
  • Carbohydrate: 19.9g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 86mg
  • Calcium: 26mg

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

  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.
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