Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Snack, Vegan, Vegetarian

Four Ingredients for Coconut “Cookies”

Coconut Banana Cookies

For some reason, I’ve been on a mission to find coconut flakes. (Whole Foods has them — unsweetened too!) I have big ideas. These cookies, brownies, oatmeal, coconut-crusted haddock . . . the ideas are all there. I started small. I’ve been letting some bananas get extra ripe on my kitchen counter just for these cookies. I haven’t made them since I was in Ithaca. I completely forgot about them! The coconut gets slightly toasted in the oven and gives the cookies a needed tropical feel in March. I’d say the total prep and baking took 15 min. total. Definitely worth trying these Coconut Banana Cookies!

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Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Snack, Vegan, Vegetarian

Two Ingredients, One “Cookie”

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This “cookie” recipe was a great find this year. Someone in my program at Cornell made these “cookies” for a get-together, and I was immediately intrigued. All I could think was, “Just bananas and oats? Are you sure?” They seemed like a trick; the “cookies” seemed too simple, so there had to be a catch, right? I always buy too many bananas, and they end up overly ripe on my counter. Now, I purposefully buy too many bananas just to make these cookies or freeze for smoothies. The mashed banana is a natural glue to bind the oats and whatever else you decide to throw in. Simply and delicious — the perfect guilt-free dessert or snack!

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