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
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
2 eggs (beaten)
1 teaspoon vanilla
1 cup butter softened
1.5 cups sugar
2 cups mashed/blended bananas
Mix the dry ingredients in medium-large bowl (except for the mac nuts)
In a separate bowl, mash the bananas or blend with a hand mixer and measure 2 cups
Mix in the beaten eggs, butter, sugar, and vanilla to the bananas mixture
Add the dry ingredients a little at a time to the wet ingredients and mix well
Then, fold in the chopped mac nuts
Place the mixed dough in the freezer and chill for at least an hour.
Preheat oven to 350 degrees F.
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)
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. Abe Piasek was an amazing step-grandpa, baker and friend. He survived the holocaust including 4 concentration camps and moved to the states when he was 18 and started a beautiful family and a career as a baker. After more or less retiring from baking, and after grandma passed, he dedicated himself to telling his story of the horrors of the holocaust in an insightful, friendly, and charismatic way. For more info on how cool grandpa really is you can start here: https://en.wikipedia.org/wiki/Abe_Piasek or just google “Abe Piasek”.
Grandpa and Grandma Piasek sparked my interest in cooking in baking. They always praised every thing I made and making time at every visit to satisfy my desire to learn new recipes or revisit our favorites. I’ve made this recipe so many times with him over the years. From early childhood to adulthood. I honestly cannot remember exactly where my version differs from his, but my family jokes that mine were always a bit better. I think it’s because I added a little more sugar in the dough and sometimes I add egg to the dough? More vanilla? Or like grandpa, they were just trying to encourage me.
Grandpa passed about a year ago at the age of 91. I miss him! This year I definitely couldn’t pass up the opportunity to keep my rugalech skills exercised. I have a few other recipes he taught me on here like his Challah Bread and his sourdough recipe.
This rugalech cookie recipe is not a quick drop cookie recipe. Plan a few hours for it. Get cozy in the kitchen, even better, bring a friend over and teach them how to make it. Experiment with toppings and most of all share! These are hefty little cookie bombs, I recommend having a plan to only have 1 of each type of filling when there are done, especially the first night to avoid rugalech aversions.
This is a modified version of my grandpa Abe Piasek's famous rugalech recipe. The only true difference is I add a tad more sugar to the dough and skip the breadcrumbs on the jam filled cookies. Typical fillings are apricot jam (which I don't care for) and cinnamon and sugar. Over the years my favorite fillings have become raspberry jam, cinnamon sugar and nuts, and chocolate spread or chocolate chips.
For the Ruglech fillings (approx — may need more or less – keep them close by)
1.5cups granulated sugar
1smallpackage mini chocolate chipsregular are ok too just a little more bulky to roll
1small jarjam raspberry, apricot, strawberry, whatever you like)
1cupchopped nutsor more to taste
1eggbeaten for egg wash
Making the Rugalech Dough
Mix cream cheese and butter together until well blended
Add vanilla and sugar
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. If it is a little on the sticky side it is ok as you roll it out you can add more flour.
Remove from a bowl and leave on the counter on a patch of flour
Roll out the dough
Break of a ball of dough that is proportionate to the amount of space you have to roll out the dough
Roll out the dough into a rectangle shape, turning it over and flouring frequently to prevent sticking
Cut edges to ensure a nice rectangle and put aside the scraps to use again.
Spread an even portion of the filling on the rectangle. Depending on how big you made it you should be able to get two long skinny rolls out of it.
Starting at the widest side, gently fold over the and crease the beginning and carefully and tightly roll until the "log" is about 1 inch diameter. Cut the seam with flour scrapper and then chop log into about 1 inch segments.
Place close together on cookie sheet (un-greased and lined with parchment paper for best results – especially for those jam cookies parchment paper is key).
Before baking gently wash a beaten egg using a pastry brush.
Bake in oven preheated to 375°F for about 15-20 minutes until the bottoms are a tiny bit golden brown and the tops are slightly golden from egg wash.
Cool on cookie sheets and enjoy.
These cookies store well in sealed containers and bags. They also freeze well.
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.