Pineapple-Oatmeal Cookies
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.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC) and line baking sheets with parchment paper.
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Drain the crushed pineapple well, reserving the syrup if desired, and set aside.
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In a large bowl, cream together the margarine and brown sugar until light and fluffy.
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Beat in the egg until well combined.
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Stir in the drained pineapple.
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In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the rolled oats, raisins, and chopped toasted almonds.
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Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10 to 12 minutes, or until the edges are golden brown.
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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, baking, dessert, snack, raisins, almonds, cinnamon, chewy, fruit, homemade
