Banana Walnut Cookies {Secret Recipe Club}

April 6 008 Edited Banana Walnut Cookies {Secret Recipe Club}

I suspect most of us are familiar with “it’s 5 o’clock somewhere” as an excuse to stretch the parameters of  the socially acceptable time to throw back a drink. I tend to have an “it’s 8 o’clock somewhere” attitude when cookies are involved for breakfast. I do not know if this is a terrible (because I’m up before 8 a.m. on a weekend and eating cookies for breakfast) or fabulous (because I’m eating cookies for breakfast) way to live. I choose the latter.

My Secret Recipe Club assignment this month, Daily Dish Recipes, helped me with my fabulous lifestyle. I baked banana nutmeg cookies that are cake-like, finely spiced, and all around delicious. I frosted them with store-bought (it was the path of least resistance) cream-cheese icing and sprinkled them with nutmeg. And then I ate them for breakfast. And lunch. And maybe dinner. (I totally ate these for dinner.)

April 6 028 Edited Banana Walnut Cookies {Secret Recipe Club}

Daily Dish Recipes is written by Nicole, and she is serious about cooking.  You will find a plethora of recipes on her site that will leave you hard-pressed to make just one. For the second SRC in a row, I looked long and hard at guacamole-pasta dish. The breakfast potato skins stuffed with bacon, eggs, and cheese also got my attention.

I also like the culinary bucket lists Nicole shares on her site, as well as her admittance that she adds to the lists at a faster rate than she crosses items off . I have a few must-tries and would-like-to-dos rattling around in my head that are probably going to require putting in writing in order to get done. The culinary list seems like a great way to start. Eating dessert for breakfast is already crossed off. You should try it too. Enjoy!

April 6 006 Edited Banana Walnut Cookies {Secret Recipe Club}

5.0 from 1 reviews

Banana Walnut Cookies {Secret Recipe Club}
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • ⅓ cup butter, softened
  • ⅓ cup shortening
  • 1 teaspoon vanilla
  • 2 eggs
  • 2-3 very ripe bananas, mashed
  • ½ cup chopped walnuts
  1. In a medium bowl, whisk together the flour, baking powder, nutmeg, baking soda and salt. Set aside.
  2. In a large bowl, combine the sugar, butter, shortening and vanilla and beat until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Beat in the mashed banana followed by the flour mixture.
  5. Fold in the walnuts.
  6. Scoop by rounded tablespoons onto parchment-lined baking sheets.
  7. Bake at 350 for 8-10 minutes until the tops of the cookies are very lightly browned.
  8. If desired, frost when cool and sprinkle with nutmeg or additional chopped walnuts.
I used two ripe bananas that yielded ½ cup of mashed banana.


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Cherry Chocolate Cookies

Cookies February 2 082 Edited Cherry Chocolate Cookies

I would love to explain my absence by saying I have been sailing around the Caribbean. Or visiting the islands of the South Pacific. But no, I have been here all along. Watching my website crash (literally) and burn. But I think it’s back.

The website circling the drain was just part of the glory of the past three weeks. Somebody tried to steal my credit card. The hot water heater conked out. And of the 2o buildings that make up the complex I call home, only the exterior lights on my building have decided not to flicker on this week. At some point, all you can do is laugh.

Cookies February 2 099 Edited Cherry Chocolate Cookies

And wonder what the heck is going on. I had no sooner said just that when it came to my attention that I could blame it all on Mercury retrograde. With that explanation in hand, everything felt normal again. Which should probably say something (not flattering, I am sure) in and of itself.

The good news is we are down to less than 12 hours. At 9 a.m. tomorrow morning, Mercury turns direct. Even more good news is the oven never quit working, so I’ve got cookies. These rich chocolate cookies are studded with sweet dried cherries and chocolate chunks.  Just the combination to provide a little pick-me-up when nothing else seems to be going right. Enjoy!

Cookies February 2 093 Edited Cherry Chocolate Cookies


5.0 from 1 reviews

Cherry Chocolate Cookies
Serves: approx. 26 cookies
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup butter, softened
  • 1½ cups light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup dried cherries
  • 1 cup bittersweet chocolate chips or chunks
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside
  2. In a mixing bowl, cream the butter and sugar together for one minute.
  3. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
  4. Slowly add the dry ingredients to the mixing bowl and mix until just combined.
  5. Fold in the cherries and chocolate until dispersed throughout the dough.
  6. Drop the dough by rounded tablespoons onto parchment-lined baking sheets.
  7. Bake at 375 degrees F for 10 to 14 minutes. The edges will be set but the centers will be soft when done.


Banana Almond Meal Cookies

Cookies February 2 067 Edited Banana Almond Meal Cookies

I am not convinced a cookie that contains no flour and no sugar is still a cookie. Nonetheless, this recipe quickly turned into one of my favorites. In the short week since I baked these banana almond cookies, I have found myself buying bananas by the bunch instead of the one or two I typically buy only because I want to bake some more.

I am a snack junkie, you see. My habit of  grazing throughout the day typically fills me to the point that I grab a snack after work and before I go to bed and forget about dinner altogether. I don’t miss sitting down to a meal in the evening all that much, and by going without most days of the week, I find I look forward to and appreciate a traditional meal that much more.

Cookies February 2 058 Edited Banana Almond Meal Cookies

The key to fitting into my pants while this constant shoveling of snacks into my mouth occurs is to choose healthy snacks. I never buy food from the vending machine, and I always have an apple with me. When I want something sweet, I gravitate towards a combination of nut butter, shredded coconut, and chocolate chips rolled into a ball (recipes for which are all over the internet) or these apricot almond quick bites.

The point to this rambling explanation into my eating habits is these cookies are a healthy addition to any snack rotation. They make for a pretty good breakfast cookie too. Enjoy!

Cookies February 2 076 Edited Banana Almond Meal Cookies

Banana Almond Meal Cookies
Serves: just over two dozen
  • 1½ cups ripe, mashed bananas (about 3 large to 4 medium bananas)
  • ¼ cup coconut oil, warmed and melted
  • 2 tablespoons almond milk
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1¾ cups old-fashioned oats
  • 1 cup almond meal
  • ⅓ cup shredded, unsweetened coconut
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¾ cup chocolate chunks
  1. In a large bowl, mix together the bananas, coconut oil, almond milk, vanilla and coconut extract.
  2. In a separate bowl, combine the oats, almond meal, coconut, baking powder, cinnamon and salt.
  3. Stir these dry ingredients into the large bowl of wet ingredients.
  4. Fold in the chocolate chunks.
  5. Scoop the dough by 2 tablespoon scoops and roll into balls.
  6. Place the dough balls onto parchment-lined baking sheets, then gently press to flatten. The cookies will not spread during baking.
  7. Bake at 350 degrees F for 20-22 minutes. The cookies will look golden when done.
  8. Transfer to a rack to cool.
If you make your own almond meal, omit the 2 tablespoons of almond milk. The milk is needed to compensate for the lack of moistness that is found in homemade almond meal. To make this recipe vegan, use carob chips (per the original recipe) instead of the chocolate chunks called for here.