Goodbyes are the worst.
I do this thing where sometimes I yell “bye!” over my shoulder and hotfoot it away like I don’t care whether I’ll ever see person in question again. I’m rude. This happens very rarely.
In most incidents of serious goodbyes when it’s essential that things get huggy, soul-twinging and verging on teary, I can follow all the social conventions, but that mopey, sluggish feeling of soul-sucking depression afterwards? Sometimes I’d rather just be rude then have to contemplate actual FEELINGS. How passé.
My roommate of this past year moved out today to spend a few weeks at home before jetting off to get her
Masters doctorate! (shows how well I listen..) in physical therapy at her prestigious California school. In the midst of packing up boxes Saturday evening, we both came to the realization that yes. She was actually. Moving.
I’m going to miss her for a million reasons including but not limited to: her boundless positivity, health and work out expertise, penchant for gossip and love for healthy eating. But let’s be real: the number one reason she wins the roommate of the year award is because she not only put up with my constant monopoly of the kitchen but also ate everything I made. And I mean EVERYTHING. No matter how hideous my healthy alterations turned out in a recipe, she was always willing to taste test and give me an honest opinion.
So when we realized she was in fact moving, we a) freaked out and then b) pulled out the cookie sheets. I made another batch of these (at her request), black bean brownies and a version of these cookies my roommate had made awhile back that I was completely obsessed with: they are the fluffiest, cakiest banana cookies EVER. My roommate loves anything doughy, so they are basically our ideal cookies.
But since we also both prize health, I tried to make them slightly more ideal by adding Greek yogurt, coconut oil and whole grain flours. And so we sat on our darkening balcony in the dreamy Houston heat listening to this song on repeat and talking about our ideal men while eating our ideal cookies. And that is how I think goodbye should be said from now on.
Soft, doughy banana cookies get chew from Greek yogurt and whole-grain flours but stay fluffy and rich with coconut oil.
- 1.5 cup all-purpose, whole wheat, or white whole wheat flour
- ½ cup spelt flour (can sub other flours--see notes)
- ½ cup oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/3 cup Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (about 2-3 large)
- 1/2 – 3/4 cup semisweet chocolate chips
Preheat oven to 400 degrees F. Combine the flours, baking powder, salt, baking soda in a bowl.
In a measuring cup or other bowl, combine the coconut oil, sugar, yogurt, egg, vanilla and mashed banana. Stir in the dry ingredients until just combined. Fold in chocolate chips.
Use a rounded tablespoon of dough per cookie and bake for 10-12 minutes, or until cookies begin to brown around the edges.
I used a mess of flours based on what I had lying around--any combination of virtually any flour (spelt, buckwheat, oat, AP, whole wheat, white whole wheat) should work. If you go heavy on the oat flour, make sure you counterbalance with a good amount of a sturdier wheat-based flour or spelt flour.
I thought it was worth mentioning that the recipe I modified to make these called for a full cup of sugar. I would have reduced this to 3/4 cup, but it turns out my roommate had made these with only 1/2 cup of sugar originally. I thought it was the perfect amount for a breakfast-appropriate cookie--the bananas add tons of natural sweetness on their own. I think you could probably sub 1/3-1/2 cup of a natural sweetener instead of sugar.
You may sub butter for coconut oil if you wish.