These cookies are incredible. I love Williams-Sonoma recipes, though their idea of “healthy” and mine slightly differ. My healthy switches are in red – follow my lead and you’ll have some healthy cookies. These don’t last long in my house – I even put peanut butter or honey on them for a pre-run snack.
Ingredients:
- 1 cup all-purpose flour – try almond or wheat flour
- 1/2 cup flaked coconut – make sure the flakes are unsweetened
- 1/2 cup rolled oats
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 3/4 cup firmly packed light brown sugar
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature – applesauce for half of called for amount; in this case, 3 tbs.
- 1 very ripe banana, mashed
- 1 egg, at room temperature – 2 egg whites vs. 1 whole egg
- 1/2 cup chopped dried apricots or golden raisins - I usually leave these out unless I can get fresh – the packaged versions are too sugary
- 1/2 cup chopped walnuts
Directions:
Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.In a bowl, stir together the flour, coconut, oats, baking soda, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Add the banana and egg and beat with a fork until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts.Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.
Makes about 18 cookies; serves 6.
Adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998).
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