Cookie Monster.

I should just dub this week “Cookie Week” on the blog seeing as that is all I have been baking non-stop. I have definitely become a cookie monster, and so what if I had a peanut butter cookie with my lunch yesterday, and uh, this morning I crumbled a banana cookie over my Greek yogurt and fruit! I can’t even deal with it right now. Cookies are definitely what i like to call an “any time of day food.” Seriously, cookies can be your best friend. For example, long day at work…grab a cookie, boyfriend drama…cookies are better, grab one, loud woman at the bookstore having a conversation with her friend she bumped into about how her and her husband are teaching their son to read and after a week he knows how to say his ABC’S and read all books by Shakespeare…blah, blah, blah,…breathe. grab a cookie. it’s no biggie. Cookies will fix all of your problems. The best thing about cookies? You can make them healthy. I know, I  know…what the what? Now, we all know that I love me some banana bread. Get ready for it…a banana bread cookie, crispy on the outside, gooey on the inside, and in hand-held, on the go form…no way! Did I mention that they are good for you too? Yes, lots of good, um stuff in them. 
What they are vegan? What they are gluten-free? 

What, what? Okay, now seriously, what are you waiting for? 

Cookies for breakfast. It’s the new black. 
Get some.

Nutty Banana Coconut Cookies (GF, Vegan):

2 ripe bananas mashed
2/3 c. melted coconut oil
2 T. maple syrup
2 T. agave nectar (or honey)
2 t. pure vanilla extract
2 c. almond flour
2 c. hazelnut flour (grind hazelnuts into a fine powder using a food processor)
1 c. unsweetened shredded coconut
1 t. baking soda
1 t. salt

1. In a medium sized bowl, whisk together the bananas, coconut oil, maple syrup, agave, and vanilla.
2. Add both flours, coconut, baking soda, and salt. Mix well using a spatula. 
3. Form dough into a giant ball and refrigerate for 1 hour.
4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
5. Form dough into small round balls and place on the prepared baking sheet. 
6. Flatten each cookie ball with the palm of your hand…don’t worry the cookies will not spread out.
7. Bake for 15 minutes or until slightly golden brown. The cookies will be soft straight out of the oven, but will firm when cool. Place on a wire rack to cool, or just eat immediately. I would recommend a tall glass of milk with these cookies. You can’t go wrong!



  1. I need those and a cup of coffee! Aaahhh, I’m satisfied!

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