Banana Rum Coconut Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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 |
Directions:
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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