Ingredients for Banana Rum Coconut Cookies
- 0 Dark Brown Sugar
- 2 ripe bananas
- 0 Low Fat Mayonnaise
- 1/4 cup (60ml) dark rum
- 1 cup (125g) all-purpose flour
- 0 Quick Cooking Oats
- 1 cup (150g) shredded sweetened coconut
- 0 Golden Raisin
- 0 Walnuts
- 0 Baking Powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 0 Ground Ginger
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How to Make Banana Rum Coconut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter, 3/4 cup (150g) packed light brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (190g) rolled oats, 1 cup (125g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Mash 2 ripe bananas with a fork and stir into the wet ingredients. Add 1/4 cup (60ml) rum and 1 cup (150g) shredded sweetened coconut. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. (Baking time may vary depending on your oven).
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
4g
Carbs
6g
