Chewy Coconut Banana Oatmeal Cookies
Indulge in these delightful Chewy Coconut Banana Oatmeal Cookies, where the natural sweetness of ripe bananas combines beautifully with the chewy texture of oats and the tropical flavor of coconut. These cookies not only deliver a satisfying chew but also remind you of classic macaroons with their light and fluffy texture. Each cookie is just 1 Weight Watchers point, making them a guilt-free treat perfect for any time of the day. Whether you're enjoying them as a snack or serving them at a gathering, these cookies are sure to please everyone!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
unsalted butter
2 tablespoons (melted)
granulated sugar
1/2 cup (none)
brown sugar
1/2 cup (none)
very ripe banana
1 (mashed)
egg
1 (none)
vanilla extract
1 teaspoon (none)
all-purpose flour
1 cup (fluffed to aerate before measuring)
baking powder
1/2 teaspoon (none)
baking soda
1/2 teaspoon (none)
cinnamon
1/2 teaspoon (none)
salt
1/4 teaspoon (none)
oatmeal
1 1/2 cups ((old-fashioned or quick))
coconut
1 cup (preferably unsweetened)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a small microwave-safe bowl, melt the unsalted butter by microwaving it in 10-second intervals until fully melted. Be careful not to overheat.
3
In a large mixing bowl, combine the melted butter with both the granulated sugar and brown sugar. Mix well using an electric mixer until the sugars are fully incorporated.
4
Add the very ripe banana to the sugar mixture and mash it thoroughly, then add the egg and vanilla extract. Mix until you achieve a smooth consistency.
5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
6
Gradually incorporate the dry mixture into the wet mixture, stirring until just combined.
7
Fold in the oatmeal and shredded coconut, ensuring that everything is evenly distributed.
8
Using a tablespoon, drop dollops of the dough onto the prepared baking sheet, leaving some space between each cookie.
9
Bake the cookies for 11 to 14 minutes or until they are set and golden brown on the edges.
10
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Chewy Coconut Banana Oatmeal Cookies?
These are delightful cookies that combine ripe bananas, oats, and coconut for a tropical, chewy treat that is only 1 Weight Watchers point per cookie.
What flavor profile can I expect from these cookies?
The cookies feature the natural sweetness of ripe bananas, a tropical coconut flavor, and a hint of warm cinnamon.
How many Weight Watchers points is each cookie?
Each cookie is calculated to be 1 Weight Watchers point.
What is the texture of these banana oatmeal cookies?
They provide a satisfyingly chewy texture that is also light and fluffy, similar to classic macaroons.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How should I prepare my baking sheet?
Line your baking sheet with parchment paper to prevent sticking.
How do I melt the butter for this recipe?
Melt the unsalted butter in a microwave-safe bowl using 10-second intervals until fully liquid, being careful not to overheat it.
What types of sugar are used in the dough?
The recipe uses both granulated sugar and brown sugar.
Should I use an electric mixer?
Yes, use an electric mixer to combine the melted butter and sugars until they are fully incorporated.
How ripe should the banana be?
You should use a very ripe banana for the best flavor and sweetness.
When do I add the egg and vanilla extract?
Add the egg and vanilla after you have thoroughly mashed the ripe banana into the butter and sugar mixture.
What dry ingredients are needed?
You will need all-purpose flour, baking powder, baking soda, cinnamon, and salt.
How should I measure the flour?
It is recommended to fluff the flour to aerate it before measuring to ensure accuracy.
What is the best way to combine the wet and dry mixtures?
Gradually incorporate the dry mixture into the wet mixture, stirring only until they are just combined.
When do I add the oatmeal and coconut?
Fold in the oatmeal and shredded coconut at the very end, ensuring they are evenly distributed throughout the dough.
What kind of oatmeal is best for these cookies?
You can use either old-fashioned oats or quick oats for this recipe.
Is sweetened or unsweetened coconut preferred?
Unsweetened shredded coconut is the preferred choice for this recipe.
How do I form the cookies on the baking sheet?
Use a tablespoon to drop dollops of the dough onto the prepared baking sheet.
Do I need to leave space between the cookies?
Yes, leave some space between each dollop of dough to allow for spreading during baking.
How long do the cookies take to bake?
The cookies should bake for 11 to 14 minutes.
How can I tell when the cookies are done?
They are finished when they are set and have turned golden brown on the edges.
What is the proper way to cool these cookies?
Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How many ingredients are in this recipe?
There are 13 ingredients in total for this cookie recipe.
Are these cookies suitable for a healthy snack?
Yes, they are described as a guilt-free treat and a low-point snack suitable for healthy diets.
What style of cookie is this?
These are categorized as drop cookies due to the method of dropping dough onto the sheet with a spoon.
Can I serve these at a party?
Absolutely, these cookies are sure to please everyone and are perfect for gatherings.
Does this recipe include salt?
Yes, the recipe uses 1/4 teaspoon of salt to balance the flavors.
What kind of flour should I use?
The recipe calls for standard all-purpose flour.
Is vanilla extract required?
Yes, 1 teaspoon of vanilla extract is used to enhance the flavor.
What provides the primary leavening in these cookies?
A combination of 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda is used for leavening.