Today is one of the first days where it actually feels like fall. There is a crispness in the air and the leaves are starting to change colors here in the Virginia Mountains where Sara lives. This type is weather typically puts us in a baking mood. Personally I, Jessica, in the past would have started making flour and sugar laden breads and baked goods, but today….I am going to try and bake something clean.
The final product was even better then we expected! The bananas held the cookies together nicely while the honey and cinnamon gave it just the right amount of sweetness. But what really put them over the edge was the chocolate chips and toasted coconuts….they are definitely a new favorite! 4 year old approved too!
Local Ingredient: Honey (purchased from the grocery store, which stocks local products).
Raw Coconut
We started off by spreading the coconut evenly over a baking sheet.
Toasted Coconut
Next, we baked the coconut in a 350 degree F oven for 7-10 minutes, or until golden brown.
Raw Coconut Cookies
We then placed 1 tablespoon sized balls of cookie dough on a baking sheet.
Finished Chocolate Chip Oatmeal Cookies!
We baked them in the oven for 15 minutes. We allowed them to cool on a wire rack before serving.
Ingredients
4 whole ripe bananas
2 cups oats
2 tablespoons almond butter
2 tablespoons honey
1/2 cup dark chocolate chips, at least 60%
3/4 cup toasted coconut
1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Spread sweetened coconut out evenly on baking sheet. While you can buy pre-sweetened coconut, it is best is you buy the unsweetened kind and sweeten it yourself at home.
- Place the coconut in the preheated oven and bake for 7 - 10 minutes, or until coconut is toasted. you will have to keep an eye on the coconut as cooking times vary. It is also a good idea to take the coconut out halfway through and stir them around on the baking sheet to ensure even cooking.
- Remove coconut from oven and set aside to cool. Keep oven heated at 350 degrees F, since it will be used again for the cookies.
- In a large mixing bowl add the bananas and mash until creamy. Add the almond butter, honey and cinnamon and mix well. The stir in the oats. Mix until well blended. Finally, fold in the chocolate chips and toasted coconut.
- Place 1 tablespoon sized balls of the cookie dough on a lightly greased baking sheet. Place the cookies in the oven and bake for 15 minutes. Once cooked, take the cookies off the baking sheet and place on a wire cooling rack. Allow to cool for at least 5 minutes before serving.
[…] the toasted coconut from another dish I made but if you need to toast our unsweetened coconut, click here to learn now. I bought a bag of slivered almonds from the bulk food area at my grocery store and […]