Yep. That’s me! I am such a bad ass that I am, at this moment, baking cookies that do not contain sugar. All bets are off in this house.

Listen, I just want to be able to eat an entire tray of warm cookies without feeling guilty. Is that too much to ask? Don’t answer that.

So, I searched and researched and came up with a recipe from www.101cookbooks.com. It says healthy cookie recipe, meaning there are two ways this recipe can turn out: One, they taste terrible, or two, they taste nothing like a cookie. Pay no mind to the fact that I nearly doubled the amout of chocolate chips the recipe called for, and I used sweetened coconut. Don’t get me wrong, I have a beautiful unopened bag of unsweetened coconut staring at me in the cupboard, I just made the conscious decision to go with more sugar. (are you seeing why I need to break up with food?)

I throw everything into a bowl. Like I said, I am a renegade. I only follow directions when I’m in the mood, watch out.

There it is, all gooey and warm.

Jokes on you if you think I waited even 5 seconds before shoveling one of these puppies into my mouth. And now, as I type, I am feeling the burnt part on the roof of my mouth, where the chocolate chips singed it.

My verdict: anything tastes good when (too many) chocolate chips are involved. I would have omitted the coconut, and added some peanut butter or walnuts. Coconut takes so long to chew, and I prefer to inhale my cookies.

Odds are I will try them again. I have already eat three off of the first cookie sheet. I might decide to tell you next time how many more I eat throughout the day. And, if you’re lucky I’ll reveal my cookie consumption record in the future. It’s embarrassing and shameful, but I am sort of proud of it too. Catch me on a good day, I’ll share it with you.

Also, if anyone out there wants a bag of unsweetened coconut, it’s yours.

Here is the recipe from 101 Cookbooks:

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 & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

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 a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 – 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect – just shy of 15 minutes seems to be about right in my oven.


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