We’ve been celebrating this week. Why, you may ask? Well, let me tell you: M got a new job! WHEEEEE! In honor of his last official day of work, I decided to make him cookies…a lot of cookies.
The key players of this cookie making adventure are the Coconut Banana cookies, which I adapted from Allie’s recipe on Live Laugh Eat. I identified with her lack of baking supplies ( I never seem to have everything I need when I want to whip up something delicious), and I remembered that I had bananas in the freezer from a million years ago…so I figured I’d give it a shot. My only substitutions were to replace the canola oil with coconut oil, and the oats with unsweetened, shredded coconut.
Coconut Banana Cookies
3 ripe bananas
1 cup chopped dates
2 Tbsp coconut oil
1tsp vanilla extract
2 cups unsweetened shredded coconut
1 tsp cinnamon
1 Tbsp chia seeds
After preheating the oven to 350 degrees, I chopped the dates and let them soak in some warm water.
I combined the banana, dates, vanilla and oil in a large bowl.
Because I don’t follow rules (rules are for babies), I added all of the dry ingredients to the wet ingredients and mixed.
I then scooped the batter onto a greased cookie sheet,
and baked for about 15 minutes.
Well, they came out looking almost exactly the same as when they went in…
They were moist and cakey, which surprised me– it must have been the bananas.
Deliciously coconutty and not too sweet. I’m a huge fan of not-too-sweet cookies, so these are awesome. I’m thinking that they’ll be best for breakfast with some almond butter.
I ended up eating about a million coconut banana cookies. Then I needed some water.
This is me, drinking water.
I get really thirsty when I eat lots of cakey things…why is that, I wonder? Anyway, the cookies were different, yet delicious. I will be eating cookies for breakfast tomorrow.