UPDATE: Thanks to a reader suggestion, I tried these again with coconut flour (as the recipe calls for) rather than spelt. Much better result.
Alas, last week’s banana bread didn’t quite use up all the dark, dark bananas haunting my fruit basket. In a quest to clear the counter and avoid an impending fruit fly convention, I tried the banana coconut cookie recipe from the Run Fast. Cook Fast. Eat Slow. to use up the remaining fruit.
I’ve made many recipes at this point from both Run Fast cookbooks and while they all haven’t come out perfectly they all were pretty tasty and worth making again. This one, however, was the first dud for me, even with chocolate chips thrown in. I’m going to have to make it again if only to see if it’s really the recipe or if it’s me.
The only really funky ingredient the recipe calls for is coconut flour. I substituted spelt, which I had leftover from the banana bread.
One thing I liked is that the recipe comes together very quickly. Mash up the bananas and add the other wet ingredients in one bowl then mix up the dry ingredients in another bowl.
I also like the adaptability for mix-ins allowing someone a great excuse to use up the odds and ends of different cupboard items. Like, say, mini-chocolate chips!
Combine the wet with the dry and stir until there is no longer any dry spots.
Here is where I realized I might have overshot the amount of mashed bananas. My combined bowl was very, very wet. Like pourable wet. I didn’t even try to put them on the cookie sheets. They would have spread out like drunk amoebas.
I slowly added more flour until I thought I had a consistency that would just hold shape on the pan.
- 1 1/2 c. rolled oats
- 1 c. shredded coconut
- 2/3 c. spelt flour
- 1/2 c. walnuts (or add-ins of your choice)
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 4 eggs
- 1/2 c. mashed bananas (1-2 ripe bananas)
- 1/2 c. coconut oil
- 1/4 c. honey
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment
- Combine the dry ingredients in one large bowl.
- Add the wet ingredients in a separate bowl and stir thoroughly.
- Add the combined wet ingredients to the dry ingredients. Stir until mixed.
- Scoop or roll golf-ball sized dough onto baking sheet.
- Bake for 15-20 minutes until bottoms are golden brown.
I like cookies. I really do. I especially like cookies for breakfast. Looking at the ingredients, this is a cookie I should like. So where did it go wrong? In my haste to use up the rest of the bananas I might have thrown the proportions a bit out of whack by trying to load it up with too much mashed bananas and being forced to add more flour to get the dough to a consistency that would hold shape on the pan during baking.
On the other hand, Michelle and Allison really liked them. They said they had good coconut flavor. I think Allison just liked eating cookies for breakfast.
Maybe they weren’t terrible. Bad cookies are sort of like bad pizza. It’s still a cookie, but there are plenty of better cookie recipes to try, even healthy ones.