2tablespoonsnon-hydrogenated shortening, such as Spectrum
½cuppacked brown sugar
½cupmashed banana (1 large very ripe banana)
½cupchopped pitted dates
½cupsweetened flaked coconut
Position an oven rack in the center and preheat oven to 350F degrees. Line 2 cookie sheets with parchment paper or lightly grease them.
In a large bowl, beat together the shortening and sugar with an electric mixer until well combined. Add the egg and continue beating until light creamy. Beat in the mashed banana.
In another bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, nutmeg, and cloves.
Add the dry flour mixture to the wet egg mixture, beating until well blended.
Stir in the dates and coconut.
Arrange the dough by heaping teaspoonfuls spaced about 2 inches apart on the prepared cookie sheets.
Bake until light golden brown, 10 to 12 minutes.
Remove from the oven and transfer the cookies to wire racks to cool completely.
I used 1 teaspoon Penzeys Cake Spice Blend instead of the cinnamon, nutmeg and cloves with good results.Serving size: 1 cookieClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Low Fat Soft & Chewy Banana Date Coconut Cookies Recipe
Amount Per Serving (1 cookie)
Calories 78Calories from Fat 20
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/low-fat-soft-chewy-banana-date-coconut-cookies/