We had a couple of friends over for pizza last night but i was too shy and hungry to take pictures while we were baking the pizzas. I made 5 ‘personal’ doughs ahead of time, and we each topped one, leaving the one photographed above for today’s lunch. I must say that they were some of my best pizza crusts EVER. They were very bubbly and soft on the inside, slightly crunchy on the outside. Last night we had green peppers, pepperoni, red onions, sun dried tomatoes, mushrooms, spinach, and kalamata olives for toppings. A little bit of everything was leftover today, so our lunch pizza looks like a Smörgåsbord.
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I just ran 17 miles this morning, and these cookies make the perfect post-run treat!
- 3 large, ripe bananas, well mashed (about 1 1/2 C)
- 1 t vanilla extract
- 1/4 C olive oil
- 2 C rolled oats
- 2/3 C ground fiber one
- 1/3 C coconut
- 1/2 t cinnamon
- 1/2 t fine grain sea salt
- 1 t baking powder
- 6 – 7 ounces chocolate chips or dark chocolate bar chopped (or both)
- Preheat oven to 350 degrees, racks in the top third.
- In a large bowl combine the bananas, vanilla extract, and coconut 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 a parchment paper lined baking sheet. Bake for 12 – 14 minutes.
Makes about 3 dozen bite-sized cookies. I only eat my bananas while they are still on the green side. This is my favorite thing to do with the overly ripe spotted ones!
