Print Recipe

Pineapple-Oatmeal Cookies

Author: chefs-mate Cooking Method: Baking Cuisine: Global Courses: Desserts

Difficulty: Intermediate

Servings: 30 Calories: 200.0

Dietary:

V Vegetarian

Description

These Pineapple-Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, offering a moist, chewy texture with bright tropical notes. The combination of crushed pineapple, brown sugar, and cinnamon creates a comforting flavor profile that is both nostalgic and refreshing. Topped with crunchy toasted almonds and plump raisins, each bite provides a satisfying contrast of textures. They are perfect for afternoon snacking, potlucks, or packing in lunchboxes. Easy to whip up with pantry staples, these cookies bring a home-style warmth to any occasion.

Directions

Preheat the oven to 350&# 194;Â°F (175ÃÂ°C) and line baking sheets with parchment paper.
Drain the crushed pineapple well, reserving the syrup if desired, and set aside.
In a large bowl, cream together the margarine and brown sugar until light and fluffy.
Beat in the egg until well combined.
Stir in the drained pineapple.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, raisins, and chopped toasted almonds.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are golden brown.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 200.0kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 52.0g18%
Dietary Fiber 5.6g23%
Sugars 40.0g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pineapple is well-drained to prevent the cookies from becoming too wet. If the dough feels too sticky, you can add a tablespoon of flour at a time.

For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a plant-based margarine.

Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

Pineapple-Oatmeal Cookies