Banana-Rum-Coconut Cookies

These cookies are a great healthy option.  This is a low-fat recipe, containing no butter and no eggs.  But take my word for it, they are still delicious!  These healthy banana cookies have a texture that is more like a muffin top; they are very soft and chewy.  Oh, and they are very easy to make!  Enjoy :)

Banana-Rum-Coconut Cookies

Source: Cooking Light, Cooking through the Seasons Cookbook

Yields 20 cookies

Ingredients

2/3 cup packed dark brown sugar

1/2 cup ripe mashed banana

1/2 cup reduced-fat mayonnaise

1 teaspoon rum (I used a dark rum)

3.4 ounces all-purpose flour (about 3/4 cup)

1 cup quick-cooking oats

1/2 cup flaked sweetened coconut

1/2 cup golden raisins

1/2 cup chopped walnuts

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

dash of ground ginger

Directions

Preheat oven to 350 degrees.

Place first four ingredients in a large bowl; beat with a mixer at medium speed until blended.  Combine flour and remaining ingredients, stirring with a whisk.  Stir flour mixture into banana mixture.  Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets.  Bake at 350 for 19 minutes or until lightly browned.  Remove from pan; cool completely on a wire rack.