You know what’s fun about being an “adult” [I use this term loosely..] and spending all day at the beach and it being summer+hot?
Ice cream becomes a perfectly acceptable dinner.
Trust me. Try it. Go to the beach first though, that makes all the difference.
Barring that, once your kitchen isn’t a thousand degrees, make cookies! I mean really though… why on earth would I ever want to turn my oven on when it’s already stupid hot at 9 am. Good thing I put on dirtyish clothes to go to Jazzercise this morning because um HELLO SWEATING. So baking is clearly not an option today because I did enough sweating this morning and I really don’t feel the need to subject myself to inferno blasts from the open oven. No thanks. I mean, I suppose I could make some dashboard cookies but I don’t really relish the idea of walking outside and dealing with my
oven hot car.
Also ps. Being an adult is totally relative. I might look like one on the outside… but ha. Don’t be fooled. Sprinkles are the bomb. I will never ever in eleventh billion lifetimes grow out of rainbow sprinks. Or jumping for silly photos. I like to have competitions with myself to see how airborne I can get.
I also apparently eat everything out of jars.
But anyway. Enough whining about how hot it is and how I’m really a five year old inside my adultish skin suit. Let’s talk cookies, mmk?
These little guys come together ridiculously fast, which is how cookies should be in my book. They’re super fudgy and chocolatey, with just a little hint of banana flavor. I actually made them awhile ago, but I want them again. NOW. It is really unfortunate that there are no bananas to be had around here… how did THAT happen??
Grain Free Chocolate Banana Cookies
These are straight up delicious. Fudgy and only a little banana-y, and lightish on account of the coconut flour. Don’t skimp on good dark chocolate for the chippies, that makes all the difference. Paleo, gluten free, grain free, and refined sugar free! Recipe only slightly adapted from Home to Heather, here! Yield: 10 good sized cookies.
- 1/3 c coconut flour (sifted if it’s super lumpy)
- 1/4 c unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1 ripe banana
- 2 eggs
- 1/8 c raw honey
- 1 tsp vanilla
- 1/4 c dark chocolate chips
Preheat the oven to 350, and line a baking sheet with parchment paper.
In a medium bowl, whisk together coconut flour, cocoa powder, baking soda, and sea salt. In a smaller bowl, mash banana, then toss in eggs, honey, and vanilla. Whisk vigorously to combine. Pour wet into dry, add in chocolate chips, and stir until just combined. Drop batter by roundish balls onto the prepared cookie sheet, flattening them slightly. Bake for 12-14 minutes (mine were perfect at 13). Let cool on the cookie sheet for a few minutes before moving them to a cooling rack. Store any leftovers (ha) in the fridge.