I have a confession. This week I was tired. I know, poor me. What mom of a toddler isn’t tired? I have become a cliche. But I have not found my hidden source of energy that I know must be hiding in my body somewhere. And as a result of this lackluster energy, I have not done all the shopping that is required of me. I have been perfectly content to sit on my couch, watch TV and eat bon bons. Ok, not really. Wouldn’t that be nice? But It has been a bit sad around here. I have pulled off some impressive meals considering the ingredients I have had to work with. It is amazing what a person will do to prevent going to the grocery store. Well, if that person is me. We don’t have good luck with grocery stores, Buddy and I. He tends to get a little loud. And I find myself running around as fast as I can trying to throw things into the cart before his loud becomes LOUD and the other shoppers start giving me that look. You know the one, the can-you-please-stop-that-blasted-kid-from-screaming-at-the-top-of-his-lungs look.
So when I went into the ever-growing-barer pantry, looking for some kind of sweet treat to conclude our meal, all that was left was a box of vanilla pudding mix. It looked sad. It wasn’t even a name brand with some happy little picture on it. It was generic, red and blue with just the words French Vanilla Pudding Mix. I remember buying it. I remember thinking, why am I buying this? But I had a good reason. I swear. I just don’t remember for the life of me what that reason was.
So I made it. Please don’t judge me. I disguised it with a layer of fresh bananas and whipped cream. And it was good and everyone was happy. It was Buddy’s first taste of whipped cream. And the look on his face combined with the loud exclamations of MMMMmmmmm, were very satisfying. But I wanted more.
So I knew some kind of dessert would be made. And I knew what my heart really wanted. My most favorite, put-a-smile-on-your-face cookie. The cookie that I guarantee will make you happy. Did you hear that? Guarantee. This cookie disguises itself as a healthy little treat. But I don’t believe in making a healthy cookie. If I am going to eat something that is sugary, I am going to go whole hog. The truth is, I have a serious sweet addiction. Don’t worry it is under control. Kind of. There was that week in college when I ate nothing except the fudge my roommate made. And I really mean, nothing else. When I began to eat normal food that did not contain boat loads of sugar, my body rejected it. It was gross. But that is a story for another time.
This cookie has all the makings of a great cookie legend. Coconut, bananas, oatmeal, chocolate chips. It has become one of my favorites. Truth be told, it can actually kick the chocolate chip cookie’s butt. But I am not really keeping score. They are all cookies after all, right?
There are no eggs in this recipe. Which I consider a great achievement. It allows for many dips of the finger into the dough without the threat of salmonella. Which, by the way, never seems to scare me enough to not dip my finger into any cookie dough. That’s the best part right? I also used coconut oil, which is delicious and a great alternative to some of the more evil of the saturated fats. Coconut oil contains Lauric Acid, which most naturally occurs in breast milk, is great for the kidneys and has even been said to help build immunity. Bet you didn’t think you would find all that good stuff in a mere sugary cookie, did ya? But the most importantly this cookie is delicious. Soft and chewy on the inside, a little crisp around the edges. And the combination of chocolate and banana will never let you down. So make a bunch, pack them up and give them to your friends, your mom or your mailman. Or better yet, take the whole lot of them, go back into that pantry, sit down, and have yourself a private little cookie party. I won’t tell.
Banana Coconut Oat Chocolate Chip Cookies
1/2 cup sugar
1/2 cup brown sugar
3 ripe bananas (mashed about 1 1/4 cup)
1/3 cup coconut oil (room temp)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut (shredded and unsweetened)
1 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 teaspoon baking powder
6-7 ounces chocolate chips
1/3 cup heavy cream
In the bowl of an electric mixer, whisk sugars and coconut oil until well combined. Add bananas and mix until creamy.
In a large bowl combine dry ingredients. Then add dry ingredients and cream to wet ingredients. Start with the dry ingredients, mix, then add some cream, then dry ingredients, mix then some cream. Continue until both dry ingredients and cream are incorporated into wet ingredients. Fold in chocolate chips. Use small ice cream scoop to drop by rounded tablespoon onto cookie sheet.
Bake for 12-15 minutes in a 350° oven. Cookies will be slightly brown around the edges. Enjoy!
For more photos and recipe ideas, check out Corey’s blog, Intheorganickitchen.com. Visit often to see her latest organic obsession.