Rosie's Orange Oatmeal Cookies

No butter. No oil. A ripe banana and honey do all the binding and sweetening in these oatmeal cookies, while orange juice concentrate packs a citrus punch that sets them apart from every other oatmeal cookie out there. The orange zest layered on top of the concentrate doubles down on that brightness.

Egg whites keep things light and low-fat. Without yolks or butter, these cookies bake up softer and chewier than a traditional oatmeal cookie, more like a soft granola drop than a crispy cookie.

The banana serves as both binder and sweetener. Use a ripe one with brown spots for the most natural sugar and the smoothest blend. An underripe banana won’t mash well and leaves lumps.

Raisins, walnuts, and cinnamon round things out with familiar oatmeal cookie flavors.

Kitchen Tips

• Use frozen orange juice concentrate straight from the can, undiluted. Diluted juice won’t give you enough orange flavor.
• Drop by teaspoons for small, uniform cookies. These spread slightly but shouldn’t be large.
• Watch the timing. At 10-12 minutes they should be set but still soft. Overbaking without butter in the dough dries them out fast.
• Store in an airtight container. The banana keeps them moist for 2-3 days.

Variations

• Cranberry orange: Replace raisins with dried cranberries for a tarter fruit that plays well with the orange.
• Chocolate chip: Add mini chocolate chips for a sweet contrast against the citrus.