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Brooklyn's Cookies Recipe

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This recipe for Brooklyn's Cookies, by , is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tricia Simpson
Added: Saturday, December 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup oil
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
6-7 ounces chocolate chips or dark chocolate bar chopped

Directions:
Directions:
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto sprayed cookie sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Number Of Servings:
Number Of Servings:
3 dz. bite size cookies
Personal Notes:
Personal Notes:
You can also use unsweetened carob. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter.

 

 

 

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