- 1/2 cup (1 stick) butter , room temperature, or Spectrum Spread (8 tablespoons)
- 1 egg
- 1/4 cup mashed ripe banana (about 1/2 banana)
- 1 teaspoon pure vanilla extract
- 1/2 cup brown sugar
- 1 1/2 teaspoons orange zest
- 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups old-fashioned rolled oats or 1 cup oatmeal and 1/2 cup 4-grain cereal
- 1/4 cup shredded unsweetened coconut
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins or 1/2 cup chocolate chips
In a large bowl mix the flour, salt, baking powder, oats or 4-grain cereal, coconut, walnuts and raisins or chocolate chips. Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign of dryness.
Smear 1/4 teaspoon of butter on a baking sheet, drop heaping tablespoonfuls of the dough onto the greased baking sheet 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack.
Tips from Rosie's Kitchen: If you want to turn these cookies into a treat that provides more roughage, replace 1/2 cup of the rolled oats with 1/2 cup of 4-grain cereal. Rolled oats are included in the 4-grain cereal so you don't lose the benefits of vitamins E, B1 and B2 that oats provide. Cracked wheat, cracked rye and cracked barley make up 3 grains that pack a lot of fiber.
Packaged coconut is available sweetened or unsweetened. I like to use the unsweetened because it adds enough flavor and a bit of texture without the extra sugar.
From the book, The Healthy Kitchen