Tyler's Banana Cookies

Ingredients

 ​​

• 1 cup coconut oil melted quite warm! more heat will melt the sugars and ease the mixing process!

• 1 cup packed light or dark brown sugar
   

• 2 tsp pure vanilla extract

• 1/2 cup toasted coconut (toast @350°F for 5-10 minutes or until dark golden brown)

• 4 overripe bananas
   

• 2 cups all-purpose flour (scooped & leveled)

• 1/2 tsp salt

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 4 tsp ground cinnamon

• 1 tsp ground nutmeg
   

• 1/4 cup distilled water

• dark chocolate chips, 

• 2 cup toasted walnut pieces (toast @375°F for 10 minutes, or @350°F for 15 minutes)

Instructions

​

• Wash hands.

• Toast coconut and nuts if needed. I rec keeping both on hand, big batches are nice. 

• Whisk the melted coconut oil and brown sugar together in a medium bowl until creamy.

• Whisk in the vanilla, coconut, and bananas until smooth. Set aside.

• Whisk the flour, salt, baking powder, baking soda, cinnamon, and ground spices together in a large bowl.

• Pour the wet ingredients into the dry ingredients and mix together with a mixer or large spoon or rubber spatula. The dough will be very thick and soft.

• Add water.

• Fold walnuts. 

• Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

• Place 2 Tbsp scoops on the baking sheet. Cookies can be as close together as 1 in.

• Bake for 14 minutes or until the edges appear set. The cookies will look VERY soft in the center.

• Press in chocolate chips as desired, rec 4-6 per cookie.

• Cool cookies on the baking sheets for at least 10 minutes. The longer the cookies cool, the better they taste! The flavor gets stronger and the texture becomes chewier. Chewiness and banana flavor are even stronger on day 2.

• Cookies stay fresh covered at room temperature for up to 1 week.