Coconut and Banana Oatmeal Cookies

I have had a serious crush on this oatmeal cookie recipe since last summer...

The original recipe is Dorie's (but of course) and for the past one year I have been relentlessly playing around with her list of ingredients only to treat my family into awesome wholemeal cookies each time.  

Of the many different variations I tried one is worth mentioning... While in US, I once subbed the entire butter with olive oil and baked a batch of thin, almost lacey, crunchy oatmeal cookies. The berry season was on. Hence, for a seasonal treat, I had substituted the raisins with oven-dried blueberries and added some white chocolate chips for fun. I had replaced the egg with flax seed meal... plus an extra helping of olive oil. The end product was gorgeous..

and addictive...  I had however refrained from sharing the recipe then as the amount of oil used had felt way too much. I had intended to work on it later... but that never happened... since olive oil is expensive and blueberries almost non-existent in this part of India. So after lamenting over the ever increasing list of unavailable items in Bhubaneshwar, I did what any person in my place would do... I swapped the foreign flavors with local ones and baked a batch of coconut banana oatmeal cookies with chocochips for ... you know what.

Husband, son, friends, mother-in-law, all approved of it. Nevertheless there was scope for improvement. So a second, a third and a forth batch was baked until my friend said that the cookies rocked and were worth sharing with you... 

So here is the recipe for the oatmeal cookies we loved... Hope you'll like it too and like it enough to want to try out the Blueberry Olive oil variation too...

Coconut and Banana Oatmeal Cookies
Soft and delicious egg free banana oatmeal cookies with coconut, chocolate chips and raisins...

Total time: 1 hour 30 minutes including 1 hour refrigeration time                                    
Yield: 18-20 cookies

  • ¼ cup over-ripe bananas, mashed
  • ¼ cup oil
  • 2 tablespoons butter, softened
  • 3 tablespoons  sugar
  • 4½ tablespoons demerara sugar
  • ¼ teaspoon nutmeg powder
  • 1 cup quick-cooking oats
  • ⅓ cup whole wheat flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • heaped ⅓ cup coconut (you can use pieces of coconut or ground coconut )
  • ½ cup semi-sweet chocolate chips ( or raisins or chopped chocolate or a mixture of all.)
  1. Add the bananas, oil, butter, coconut and the sugars in the jar of a blender and blend until the mixture looks smooth and creamy.
  2. Pour out the contents in a mixing bowl. Add the flour, oats, nutmeg, salt and baking soda to the banana-sugar mixture and using a wooden spoon mix lightly until just combined.
  3. Fold in the chocolate chips and/or raisins into the mixture.
  4. Refrigerate the cookie dough for at least an hour. 
  5. When ready to bake, take the cookie dough mixture out of the refrigerator and preheat the oven to 370 ° F.
  6. Line two baking trays with parchment paper and drop 1-1½ tablespoon of the mixture into the prepared tray, flatten them with the back of the spoon and bake in preheated oven for 9-11 minutes. (These cookies do not spread much, so it is enough to keep 1 inch space between the flattened out cookie dough scoops.)
  7. Remove from oven and cool in the baking tray for at least 10 minutes. Then transfer to cooling racks to finish cooling.
p.s: I find demerara sugar slightly sweeter than light brown sugar so I scaled the sugar level down a bit. In case you use light brown sugar, you might want to use 6 tablespoons of it instead of 4½ tablespoons.


Eggplant Caviar

For the Doristas the final countdown has begun. Just four recipes  to go before they complete their journey through "Around My French Table". I had joined the group late and owing to grid-shift and unavailability of the ingredients in this part of the world, left the group early. Nevertheless I hope to catch-up with the others in the years to come and cook my way through all of Dorie's books as and when I find the ingredients and the time...

This week I did a bit of catching up. I tried Dorie's version of Eggplant Caviar....


Chirer Chop (Flattened Rice Patty)

My mother is a great cook and like all good cooks she guards her recipes well. Request her for her signature dishes and she happily cook them for you... Ask her for the recipe and she'll give you a list of ingredients to play with.  And sometimes, that list is so short and simple that it makes you wonder if that is all that went into that lip smacking curry or the cutlet you just finished.... 


Kokharu Khatta (Pumpkin Chutney Odiya style)

Growing up I wasn't ever allowed to snub off any curry or veggie that was served. The house rule was you eat whatever is given, no excuses and no special meals for anyone. That forced my dad to try the dishes that mom grew up eating, mom learnt to cook the dishes dad grew up eating and I in turn got a peep of whatever both my grandma's cooked for my parents and their siblings.


Tricolor Tie n Dye Tees # St. Patrick's Day

We aren't Irish but just because it was fun, until last year, we would unfailingly don our tricolor tees and drive down to the nearest Irish locality to watch the St Patrick's day parade. Not that our tees were ever seen.. since there were layers of sweaters and coats to cover..  but we wore them nevertheless...


Aloo-r Nimki from Maa's kitchen

This past week I was at home, chatting with Baba, Maa, shopping in Gariahat and eating food that evoked memories from my childhood.

You know there was a time when I hated anything that was deep-fried. My favorite meal used to be "sheddho -baat," steamed rice and boiled vegetables with a generous helping of butter and that I could eat even for breakfast. Back then, before leaving for parties, Maa would always remind me, "Ja deoya hobe khabe" that is 'try what ever is served,' and me being the sweet obedient girl that I was, would begrudgingly try the samosas, pakoras and puris which the kakimas would prepare with care and diligence... until one fine day I began to like what I was eating and was doomed for life... :)


Wholegrain Caramelized-Banana Bread

Banana bread is probably one those things which everyone bakes all the time. Each one following a time-tested recipe of her own which yields a lovely loaf every time. My favorite recipe is an adaption of Tarla Dalal's Banana Pecan Walnut Muffin Cake, an eggless whole wheat banana muffin recipe with layers of flavors added by the addition of nuts and raisins. Adding cocoa powder and chocolate chips to the basic batter always takes the bread up a notch so I unfailingly do it every time.

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