Chewy Banana & Peanut-Butter Cookies

Who doesn't love a good cookie? Fresh out of the oven or dunked in a cold glass of milk ( in my case a glass of Almond Milk) either way they are a crowd pleaser. They can be chewy or crispie, simple or extravagant. The cookie ranks up there as one of the foods I just CAN'T live without. 

One night I had a craving for a peanut butter cookie my mom and I used to make when I was a little girl. This craving lead me into my kitchen very late at night to develop these little beauties. 

Craving satisfied! 

I hope you enjoy them as much as I do. 

Cookie Dough

Ingredients:

1/4 Cup Organic Natural Peanut-Butter

2 Ripe Bananas 

1/2 Teaspoon Vanilla 

Pinch of Salt

1 1/2 Cups Gluten Free Oats

Directions: 

Preheat oven to 375 Degrees. Line a baking sheet with Parchment Paper and grease with non-stick spray. I like to use extra Virgin Coconut Oil Spray. 

In a Large bowl mash the Bananas with a fork. Add Peanut-Butter, Vanilla and salt to the bowl and stir until combined. Next add the Oats to the bowl and stir to combine. 

Place about 2 Tablespoons of dough onto the prepared cookie sheet and press flat with the back of a fork. Space the cookies about 1/2 inch apart. They donot really change much in size while baking. 

Bake for 15-20 mins or until they feel dry to the touch and edges start to brown slightly. 

Cool for 1 min then remove to a flat surface or cooling rack to cool. 

Once cooled drizzle with Chocolate frosting ( recipe follows) and serve. 

Makes 1 Dozen. 

Chocolate Frosting

Ingredients: 

2 Tablespoons Organic Coconut Oil

1 Teaspoon Unsweetned Cocoa Powder

2 Teaspoons Organic Honey

Small pinch of Salt

Directions:

Soften the coconut oil slightly. Stir in the Cocoa Powder, Salt and Honey. It should be a thick consistency that runs slowly off of a spoon. If it is to thick warm a little in microwave, if it is to runny  place in the refridegerator for a minute or two. Drizzle on top of cooled cookies. 

**Keep cookies in a tightly sealed container if they are not consumed on the day you've baked them to preserve freshness. **

Optional Mix in's: 

1/4 Cup Raisins

1/4 Cup Chopped Nuts

****** If you have a peanut-butter allergy you can replace the Peanut Butter with 1/4 Cup of Unsweetned Organic Applesauce*****

Chocolate Avocado and Meyer Lemon Pudding

This dessert is so rich and delightful that it will having you scraping every last bit from the bottom of your bowl. There is just something about chocolate and citrus... The perfect combination.

Makes Four 1/2 Cup Servings.

Ingredients:
3 Ripe Avocados pitted and removed from the skin.
1/2 Cup Unsweetened Cocoa Powder
3/4 Cup of Organic Honey ( I like Orange Blossom or Wild Flower for this.)
1 Meyer Lemon Zest and Juice ( save a small amount of the zest for garnish)
2 Tablespoons of Madagascar Vanilla
3/4 Cup of Coconut OR Almond Milk
1 Tablespoon of softened Coconut Oil
Pinch of Kosher Salt

Directions:
In a Cuisinart or Blender combine the Avocado, Coconut Milk, Vanilla, Honey, Coconut Oil, Meyer Lemon Juice and Zest. Purée until combined; scraping the sides as needed. Next add the Cocoa Powder and pulse until combined. It should be the consistency of a very thick pudding. If you prefer you may add more coconut milk 1 Tablespoon at a time until you've reached your desired consistency.
Spoon the pudding into glass or ceramic bowls and cover with plastic wrap. Refrigerate for at least 10 minutes.
Best when served slightly chilled. Just before serving sprinkle the top with the remaining zest you set aside for garnish. The pudding will firm up a bit upon refrigeration and the flavors will mature.

Extras:  If you would like you can serve this in glass jars with lids or along side your favorite fruit as a decadent dip.