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Chocolate Banana Cookies with Macadamia Nuts

I have made a lot of cookies in my life. I have also witnessed the reactions that cookies have on people.  And I have been told by many friends, that these cookies, are “VERY good”. The banana in them is pronounced and the oatmeal is not. The texture is chewy, almost like a chocolate brownie cookie. Give them a try!!

Recipe for Chocolate Banana Cookies with Macadamia Nuts

Equipment: Oven and baking sheets

Yield: 15-24 cookies

Dry ingredients:

  • 2 cups oatmeal
  • 1 and ¾ cups flour
  • ½ to ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup raw organic extra rich cacao powder
  • 1 cup chopped macadamia nuts

Wet ingredients:

  • 2 eggs (beaten)
  • 1 teaspoon vanilla
  • 1 cup butter softened
  • 1.5 cups sugar
  • 2 cups mashed/blended bananas


  1. Mix the dry ingredients in medium-large bowl (except for the mac nuts)
  2. In a separate bowl, mash the bananas or blend with a hand mixer and measure 2 cups
  3. Mix in the beaten eggs, butter, sugar, and vanilla to the bananas mixture
  4. Add the dry ingredients a little at a time to the wet ingredients and mix well
  5. Then, fold in the chopped mac nuts
  6. Place the mixed dough in the freezer and chill for at least an hour.
  7. Preheat oven to 350 degrees F.
  8. Drop 1 inch balls onto un-greased cookie sheets and bake  for 10-15 minutes until the tops of cookies look done (the color changes from light brown to darker brown)
  9. Chill on cookie sheet and enjoy!

Chocolate Banana Cookies with Macadamia Nuts

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The year is not complete unless I make at least one batch of my number 1 favorite cookie in the world and share it with as many good people as possible. this recipe is slight adaptation of my grandpa’s rugalech.

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ingredients for the dough

  • 1 # of butter
  • 1 # of cream cheese
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • 2 eggs (plus one for washing the cookies)
  • 1 and ½ # of flour plus more for rolling out the dough

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suggested fillings:

  • cinnamon and sugar
  • chopped nuts (walnuts, macadamia)
  • raspberry, strawberry, apricot, etc. jam
  • mini chocolate chips, other chocolate shavings

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materials list:

  • several small bowls for the filling
  • rolling pin
  • heavy duty mixer
  • sharp knife or dough scraper
  • large surface you can use to roll dough and cut dough
  • 2-4 cookie sheets (parchment paper)
  • pastry brush


  1. Mix cream cheese and butter together until well blended
  2. Add eggs, vanilla, and sugar
  3. Add flour a little at a time until well the dough forms a ball that is not too sticky, not too stiff and somewhat elastic. Don’t worry too much about it being too soft or too sticky, as you roll it out you can add more flour
  4. remove from a bowl and leave on the counter on a patch of flour (you can refrigerate it at this point if you need time to clean up from the first step) 2014-12-31 13.31.38
  5. break of a ball of dough that is proportionate to the amount of space you have to roll out the dough. 2014-12-31 14.02.11
  6. roll out the dough into a rectangle shape, turning it over and flouring frequently to prevent sticking.2014-12-31 14.10.59
  7. cut edges to ensure a nice rectangle and put aside the scraps to use again. 2014-12-31 14.02.18
  8. spread an even portion of the filling and cut a small strip of dough and begin rolling.2014-12-31 14.22.182014-12-31 14.03.50
  9. placed on non-greased cookie sheet or one with parchment paper (especially for the jam cookies).
  10. Wash lightly with egg wash and bake 15 minutes at 375 degrees until tops and bottoms are slightly brown 10) cool and enjoy! 2014-12-31 14.57.102014-12-31 14.57.31
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Coconut oatmeal cookies

I love cookies and cookie dough and cookies. This recipe for coconut oatmeal cookies is made with coconut oil instead of butter. Therefore, this recipe is dairy-free for those who are sensitive to butter. Also, coconut oil is full of medium-chain fatty acids that aid in your overall health. As a rule I bake as much as I possibly can with coconut oil.

Because these cookies are made with coconut oil, don’t expect the same vibe as your typical oatmeal raisin cookies. This recipe is also designed to be less sweet than the typical cookie recipe. In general, this is also a great practice. Our world is now addicted to sugar. Our taste buds have evolved to expect super sweet baked items. Try gradually reducing the amount of sugar you put in your recipes. Your taste buds and bellies will be pleasantly surprised. Also, you can try reducing the sugar and putting a few drops of alcohol-free stevia, which is calorie-free and completely plant derived.

To make this recipe gluten-free, you can substitute the flour in this recipe with your favorite gluten-free flour mix. Alternatively, you could try substituting other flours like Spelt, Einkorn etc.

For other baked goods with coconut oil check out:

Banana chocolate macadamia nut cookies

Blueberry Banana Spelt Muffins

Healthy Cornbread with Coconut Oil

Cinnamon buns with coconut oil and macadamia nut frosting

Healthy oat flour banana bread with passionfruit cream cheese frosting

Recipe for Coconut Oatmeal Cookies:

Equipment: Oven and baking sheets

dry ingredients:

  • 1 cup old fashioned oats
  • 1/4 cup whole wheat
  • 1/4 cup white flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • about 1 teaspoon cinnamon
  • add 1 cup shredded coconut (unsweetened is best)

wet ingredients:

  • ½ cup melted coconut oil
  • 1 egg beaten
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 2 tablespoons maple syrup


  1. Preheat oven to #50 degrees F, use coconut oil to lightly grease baking sheet.
  2. In medium bowl mix the dry ingredients (except the shredded coconut).
  3. Also, in another larger bowl mix the wet ingredients (including sugar or maple syrup).
  4. Then, in parts, mix the dry ingredients into the wet ingredients until thoroughly combined but not over mixed.
  5. Fold the coconut into the cookie batter
  6. Then, spoon the batter (about 1 inch) onto cookie sheets greased with coconut oil
  7. Finally, bake the cookies in oven at 350 degrees F for 10-15 minutes until browning on bottom and solid and almost golden on top.
  8. Let cool a few minutes and enjoy warm : )
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