Fat-free Cookies

These fat-free oatmeal cookies prove you can skip the butter entirely and still end up with something worth eating. Mashed banana and applesauce do double duty as the binder and the sweetener-helper, while brown sugar (or honey, or brown rice syrup) carries the rest of the sweetness. Whole wheat flour, oatmeal, and a hit of cinnamon and nutmeg keep the flavor warm and the texture chewy.

Without fat, these cookies behave differently. They take longer to bake (20 to 30 minutes vs the usual 10 to 12) because there’s no oil to conduct heat into the dough. Don’t pull them at the usual cookie time, you’ll end up with raw, gummy mounds.

The optional sesame seeds are worth adding. They add a nutty crunch that compensates for the missing butter richness and bring extra protein for vegan bakers.

Pro Tips

• Use very ripe, almost-black bananas for maximum natural sweetness and binding power. Underripe bananas don’t mash smooth and won’t carry enough flavor.
• Check at 15 minutes, then every 5 after. Without fat, browning is the only doneness indicator. Look for set tops and golden edges.
• Use parchment paper instead of cooking spray. Fat-free dough sticks aggressively even with spray.
• Eat within 2 days, or freeze. Without fat preservation, these cookies stale quickly at room temperature.

Variations

• Stir in 2 tablespoons of raisins, dates, or dried cranberries for chewy fruit pockets. The recipe specifically suggests raisins.
• Add a tablespoon of unsweetened cocoa powder for a chocolate-banana version.
• Top each cookie with a slice of banana before baking for a banana-bread-style finish.