that can't be good

Today it rained. Again. So while Elliott was napping, I scrambled to come up with something Liam could help me bake. The over-ripe bananas attracting fruit flies on the counter had to be used, so I searched through a wonderful new cookbook I found at the library and found cookies with banana as a main ingredient. My first thought was "gross." But, skimming the ingredients, I realized I had all of the essentials, even the odd ones like coconut oil and almond meal. I figured it would be an experiment and a diversion for Liam. And if we had to throw the "cookies" away, oh well.

The batter was weird and didn't taste particularly good, but Liam made it himself and was quite pleased with how it turned out. While forming blobs of seemingly over-moist batter into balls, I thought this was an epic fail. If bananas as a main ingredient wasn't enough to prove the ridiculousness of the recipe, the fact that it had no butter, no flour, no sugar and no egg should have been the dead giveaway. Not only could this not be good, this really could not be a cookie.

To my utter surprise, however, I was wrong. Completely wrong. These cookies are AWESOME. And, for those with allergies, for those who eat vegan or for those, like us, who are trying so very hard to avoid sugar, this recipe is a gift. The original calls for peanuts and popcorn (which, like the bananas, sounds so very weird and wrong). But these were the two ingredients we didn't have on hand. After some debate with Liam, I decided to replace them with toasted coconut flakes and dried cranberries. Not sure how the original fares, but our version rocks. Truly. Make these. You will not be sorry.

Totally Free Cookies (i.e., gluten free, dairy free, egg free, sugar free)
Adapted from the Carnival Cookies recipe in Super Natural Every Day by Heidi Swanson

1 1/2 cups well-mashed bananas (3 medium)
1 t. vanilla
1/4 cup coconut oil (in a liquid or near liquid state)
1 1/2 cup rolled oats
1/2 cup almond meal
1 t. baking powder
1/2 t. cinnamon
1/2 t. salt
1/2 cup dried cranberries
1 cup dark chocolate pieces or chocolate chips
1 cup toasted, unsweetened, flaked coconut

Combine banana, vanilla and coconut oil. In separate bowl, stir together dry ingredients. Add dry to wet and mix until just combined. Form tablespoon-sized balls (will be sticky and moister than regular cookie dough). Bake at 350 for about 16-18 minutes. Eat them for breakfast. Give them to your kids as a snack. Splurge and eat two. Or three. You will not believe how good these are. Or how good you feel for making them.

Note about coconut oil: For most this is not a common pantry item. Over the last six months, it has become a staple in our home. Coconut oil contains good-for-you fats. But, unlike olive oil, coconut oil is solid at room temperature, so it can spread like butter. We use it on bread/toast and cook with sometimes. You can find it at any healthfood store. After some trial and error, we have found that Nutiva brand has the best taste. Not too coconutty, just really delicious.