Over the weekend, I spent just about the entire time transferring this blog from Blogger to self-hosted WordPress. Lovely Stephanie from Inspired Flow Web Design did the whole migration for me and set up my basic design so it would look just as it did before. We ran into a few little problems as we went, and she was so patient about all of my silly questions (I am not a coder by any means). If you want any design work done on your site, I definitely recommend her! She was awesome. Now that I have all of the basic elements in place, and the site works (we had a little bit of downtime – I’m sorry if that affected you!), I’m working behind the scenes to make sure everything is formatted properly. Luckily, Alex has been willing to help me with a few coding issues I’ve had, although we still have a couple things left to figure out! If you have any issues with the new site, please let me know, as we’re still working out all the kinks!
With all of the blog stuff I did this weekend, I kept forgetting to eat. This is something that I never do, and I’ve always made fun of Alex for doing it, as he almost always forgets to eat if I don’t physically set the food in front of him during the weekends. I’m convinced it’s all the staring at code, which is obviously why Alex always does it, too. 😉 Luckily, I had these cookies stashed away, so when I would mosey into the kitchen finally, I’d just grab one of them. They’re pretty darn healthy, so I’m glad they were sitting around, rather than digging into our chip stash!
These cookies are sweetened entirely with bananas and are made with buckwheat flour, almond meal, and coconut oil. Fiber, healthy fats, protein.. this is a great cookie. Of course, I had to throw in some dark chocolate chips for good measure, but dark chocolate is healthy, right? 😉
These cookies are nice and chocolatey with a deep banana flavor. They’re a perfect cookie to grab on-the-go for breakfast or to pack into lunches for a healthy treat. Alex really enjoyed them in his lunches at work, which is saying something – he doesn’t usually like baked goods with coconut oil. You can’t taste the coconut at all, which isn’t usually the case with most things. The banana and chocolate mask it perfectly.
If you have some extra ripe bananas on hand, these are the perfect quick and delicious way to use them up. And it’s a great change from another loaf of banana bread!
What is your favorite thing to do with overripe bananas?
- 1/2 cup buckwheat flour
- 1/2 cup almond meal (I use Trader Joe's)
- 1/2 cup cocoa powder
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup overripe bananas, mashed (about 2-3 medium bananas)
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1 egg
- 1 cup dark chocolate chips
Preheat the oven to 350ºF, and line two baking sheets with parchment paper.
In a medium bowl, stir the buckwheat flour, almond meal, cocoa powder, cinnamon, baking soda, and salt together. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the mashed bananas and coconut oil together until light and fluffy. Add the vanilla extract and egg, mixing until well combined. Slowly add the flour mixture, stirring until a dough forms (it'll be pretty wet). Fold in the chocolate chips.
Place the bowl of dough in the fridge to chill for about 20 minutes, to make the dough firmer for scooping (you can skip this step if you want).
Once chilled, using a small cookie scoop, scoop 2 mounds of dough for each cookie, pressing them together, and place 6 on each cookie sheet. Press down lightly with the palm of your hand.
Bake at 350ºF for 12-15 minutes, until set around the edges. Allow to cool slightly on the sheets before removing to a wire rack to cool. Store leftovers in an airtight container.