drop - Chocolate Banana CocoOat Cookies
Source of Recipe
from Nikki in Philadelphia PA via
Recipe Link: http://images.google.com/imgres?imgurl=http://www.101cookbooks.com/mt-static/images/food/christmas_cookie_recipes_09.jpg&imgrefurl=http://www.101cookbooks.com/archives/christmas-cookie-recipes-recipe.html&usg=__ExGCjBh0sDrviPsvCJm7HcTm9cw=&h=365&w=545&sz=110&hl=en&start=459&um=1&itbs=1&tbnid=SNhG1e_vZ8KHIM:&tbnh=89&tbnw=133&prev=/images%3Fq%3Dchristmas%2Bimages%26ndsp%3D20%26hl%3Den%26sa%3DN%26start%3D440%26um%3D1
The shredded coconut gives each cookie a hint of macaroon-esque texture,
the oats lend heartiness, and melted chocolate chunks deliver bursts of dark,
intense richness. Just enough golden crustiness where the cookies touch the
pan to play off the tender coconut-flecked center of the rest of the cookie.
drop - Chocolate Banana CocoOat Cookies
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid
...(or alternately, Olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded and unsweetened
1/2 teaspoon ground cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped
Heat oven to 350 degrees F, racks in the top third.
Line baking sheets with parchment paper.
In a large bowl combine the bananas, vanilla extract, and coconut oil.
Set aside.
In another bowl whisk together the oats, almond meal, shredded coconut,
cinnamon, salt, and baking powder.
Add the dry ingredients to the wet ingredients and stir until combined.
Fold in the chocolate chunks/chips.
The dough is a bit looser than standard cookie dough, don't worry about it.
Drop dollops of the dough, each about 2 teaspoons in size, an inch apart,
onto lined baking sheet.
Bake for 12 - 14 minutes. I baked these as long as possible without burning
the bottoms. They were perfect - just shy of 15 minutes in my oven.
Makes about 3 dozen yummy, bite sized cookies.
Notes:
You may use unsweetened carob, or grain sweetened chocolate chips,
or do what I did and chop up 2/3 of a bar of Scharffen berger 70%.
I sort-of shaved half the bar with a knife and then cut the rest into
bigger chip-sized chunks.
You can make your own almond meal by pulsing almonds in a food processor
until it is the texture of sand - don't go too far or you'll end up with
almond butter.
And lastly, the coconut oil: In cooler months it gets solid, in warmer
months is it more liquidy. It works beautifully in this recipe. Just be sure
to warm it a bit - enough that it is no longer solid, which makes it easier
to mix into the bananas.
If you have gluten allergies, seek out GF oats.
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