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!
Tag: dairy-free cookies
Luscious Lemon Cranberry Cookies
You’d never know these Lemon Cranberry Cookies were lacking butter. Made with some coconut flour, applesauce and agave, they’re citrusy, so yummy and just the perfect after dinner dessert. Their consistency would also go well with a cup of coffee or tea. I whipped these up along with the Bang Bang Cauliflower, when we had our family friends over for dinner, back from their southern hiatus. Not tart, but also not too sweet, these cookies are perfectly balanced. I might have to add them to my holiday cookie line-up. You can’t have just one.
“Forget-That-Oven” Pumpkin Cookies
If you search “no-bake pumpkin cookies,” most recipes use a pumpkin pie pudding mix and no real pumpkin. Uh, what? No, I would not like pudding in what are supposed to be pumpkin cookies — I think I’ll pass. What happened to going back to the basics? After turning to one of my favorite healthy dessert blogs, I discovered another winning recipe from Chocolate-Covered Katie; she used real pumpkin in a tasty, but obviously simple way. I originally made these No Bake Pumpkin Cookies substituting coconut sugar and coconut oil for sugar and vegetable oil (because why not try new things?), but I felt the coconut oil and sugar together overwhelmed the flavor, and the tropical notes did not mix with pumpkin pie spice. Thus, I recommend the recipe below, swapping the vegetable for coconut oil since it’s less refined. I especially recommend using the added chocolate and pecans — a delicious way to have real pumpkin and still have cookies! Continue reading ““Forget-That-Oven” Pumpkin Cookies”