Vietnam Cookies
Sweet and chewy Vietnam Cookies combine bananas, walnuts, chocolate chips, and coconut for a delightful treat, perfect for snack time or dessert lovers seeking tropical flavors.
Ingredients
- 3/4 cup shortening ⓘ
- 1 cup brown sugar ⓘ
- 1 egg ⓘ
- 1 1/2 cups flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 cup bananas ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1/2 cup semi-sweet chocolate chips ⓘ
- 1/2 cup shredded coconut
- 1/2 cup raisins ⓘ
- 1 3/4 cups rolled oats ⓘ
Instructions
- Blend until creamy the shortening, brown sugar, and egg.
- Sift together the flour, baking soda, salt, nutmeg, and cinnamon.
- Mash the bananas and add alternately with the flour mixture to the sugar mixture.
- Stir in the chopped walnuts, semi-sweet chocolate chips, shredded coconut, raisins, and rolled oats.
Tips & Substitutions
For a lighter texture, consider substituting half the shortening with unsweetened applesauce or Greek yogurt. You can also replace the walnuts with pecans or omit the nuts altogether for a nut-free version. If bananas are too ripe, use applesauce or pumpkin puree for a different flavor profile. Make sure to measure the flour accurately; too much can lead to dry cookies.
Serving Suggestions
These Vietnam Cookies are perfect for an afternoon snack or dessert. Serve them with a glass of cold milk or a warm cup of tea. They also pair beautifully with a scoop of vanilla ice cream for a delightful treat. For a festive touch, consider serving them alongside Chrusciki - Bow Ties during holiday gatherings.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, place them in the refrigerator for up to two weeks or freeze them for up to three months. To reheat, simply microwave for a few seconds or pop them in the oven at 350°F (175°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Vietnam Cookies contains roughly 263 calories, with 4g protein, 31g carbohydrates, and 15g fat. It is a good source of dietary fiber (19% of the Daily Value) and iron (15% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but your cookies may turn out denser. To maintain a lighter texture, consider mixing half all-purpose flour and half whole wheat flour. This will add a nutty flavor while keeping the cookies soft.
How can I make these cookies vegan?
To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce. Replace the shortening with coconut oil or a vegan butter alternative. Ensure that the chocolate chips are dairy-free for a fully vegan treat.
What can I use instead of bananas?
If you don't have bananas, you can substitute them with unsweetened applesauce, pumpkin puree, or even mashed sweet potatoes. Each of these options will add moisture and a touch of sweetness to the cookies, ensuring they remain delicious and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).