A while back, before Christmas, I bought the new Cooking Light – Cooking Through The Seasons, for two reasons. I’m trying very hard to eat seasonally because it benefits everyone in so many ways: fresher food, locally grown food, less transport, more sustainable. Not to mention, flat out tastier.
I’m also trying to cook “lighter” by experimenting with substitutions, which I have little experience with. I thought this would be a good way to get a feel for it. Plus the recipes look and sound wonderful – some lovely photography that, let’s face it, is making me crave summer even more right now.
So, now it’s time to test it out.
My first choice? Banana Rum Coconut Cookies. Why? I am a cookie monster, which I am convinced is hereditary because my father, who lives with me, is also a cookie monster.
Also, I had one overripe banana. And some rum. We mustn’t forget the rum.
So, when I saw mayo on the ingredients list, I was skeptical. Very. But hey, I’m willing to give it a try.
And? I loved these. I added chocolate chips instead of walnuts so I probably negated all the healthy stuff but, I don’t like nuts in my cookies that much. This one is definitely a keeper and will be going into the rotation.
Banana Rum Coconut Chocolate Chip Cookies
(no, there’s no kitchen sink in them) *adapted from Cooking Light Cooking Through The Seasons
The dough is quite sticky to deal with but, when they cook they have the most wonderful natural forming glaze over them. It’s a small batch (about 20) – I’m not sure how well it would double but I think next time I’ll give it a try. They don’t spread so keep that in mind when you place them on the cookie sheets.
2/3 cup packed dark brown sugar
1 medium ripe mashed banana (about 1/2 cup)
1/2 cup low fat mayo
1 tsp rum (ok, I might’ve accidentally put a little more than that in but whatever…)
3/4 cup all purpose flour
1 cup quick cooking oats (but I used plain old regular oats)
1/2 cup flaked coconut (recipe called for sweetened, I used plain)
1/2 cup golden raisins
1/2 cup chocolate chips (or walnuts if you prefer… or both!)
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp nutmeg
dash ground ginger
Preheat oven to 350F
Mix sugar, banana, mayo and rum in the bowl of your electric mixer.
In a separate bowl mix the remaining ingredients with a whisk. Slowly add the dry mixture to the banana mixture.
Drop by two tbspfulls onto parchment or silpat lined cookie sheets.
The recipe says to bake for 19 minutes but mine took closer to 23. Wait till they start to brown before removing from the oven.
**Tricky part!! These need to be removed from cookie sheets to wire racks right out of the oven to cool but they are a little fragile so be careful. I think next time I might let them sit on the sheets for a few minutes to firm up.
Check out the link above for nutrition info (but remember I subbed in chocolate chips for walnuts…)
Want to check out the cookbook?
Not much to say this time. Both shots were taken in AV mode in natural light and I was in a hurry. The only post processing I did was a crop on the second photo and some overall sharpening on both. If I was being super fussy, I might’ve touched up the bruised banana. But I think it adds charm… hahaha.