I have a really yummy cookie recipe for you today. These cookies are very low in sugar- 1 cup for 3 dozen cookies- and I think they are a perfect after school snack for kids or lunchbox treat.
I love these as well- sometimes in the morning with coffee. These cookies are not really for when you are craving a super sweet sugar cookie or gooey chocolate chip cookie. These are more like when you want something bread-y and comforting. Like warm banana bread. Absolutely delicious but not super sugary and sweet.
These cookies will actually get softer after a day or two- so perfect to make a batch to eat all week. It does make a lot of cookies so these will also freeze really well.
The recipe does call for fresh pureed coconut. Don’t let that scare you away because I have two easy substitutions if you don’t want to bother with fresh coconut. It is super yummy and adds a delicious texture if you do try it 🙂
Here is the recipe:
- ½ cup butter, room temperature
- 1 cup pureed fresh coconut* (substitutions listed below)
- 1 cup brown sugar
- 1 egg
- 3 very ripe medium bananas
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1¾ cups quick oats
- Select from the following ingredients, (mixing and matching if you wish) to equal 1 generous cup total:
- • Chopped nuts – peanuts, pecans, or walnuts
- • Raisins or other dried fruit
- • chocolate chips
- *To puree coconut, put small chunks of fresh coconut meat in a food processor and process on high for approximately 3 minutes. Coconut will be slightly chunky, and feel oily if you rub it between your fingers.
- Heat oven to 375 F.
- In a large bowl, beat together the butter, coconut, and brown sugar until light.
- Add the egg and ripe bananas (if they are very ripe there is no need to mash them first) and beat until well combined.
- Mix in t flour, baking soda, salt, cinnamon, and nutmeg until thoroughly combined.
- Stir in the oats and your selected additions.
- Use a cookie scoop or tablespoon to drop cookies at least 1 inch apart on ungreased cookie sheet. (or use parchment) Do not flatten the cookie dough.
- Bake for approximately 12 minutes. The bottom of the cookie will be brown, but the top should be just beginning to show some color.
- Move cookies to racks to cool.
So fresh coconut can be a little bit of a pain but it is super yummy. I got a whole coconut at Walmart for $1.98 and a small coconut is enough to make this recipe twice. So you could do a double batch or you can have some extra for snacking- which is what I did.
If you don’t want the bother you can either use 1 cup of dried coconut (either unsweetened or sweetened- depending on your preference). A second option would be 1/2 cup dried coconut and 1/4 cup coconut oil. Either way works great!
If you aren’t a huge fan of coconut the flavor is very mild with fresh or dried coconut. I love coconut but I find the banana and oats to be the most pronounced flavors.
If you decide to make these please come back and let me know what you think!
Here are a few other recipes you might like:
Homemade Spaghetti Sauce recipe– dump in the slow cooker and you are done!