Tomorrow is the last day of the Challenge, which has me pretty excited. I really need to get some groceries.

And I also want to apologize because all my posts this week are either cookies, cakes, or cupcakes. If you don’t like sweets, sorry. Maybe come back next week. Although, I can’t promise I won’t have more sweets, like scones. Yum.

Oh! And before I forget I just have to say Happy Anniversary to my hubby. Seven Years, baby! Yay! Love you!

I love when I have everything I need in my pantry to make cookies. And when it has dark chocolate, coconut, and oatmeal in it, we have a winner!

These cookies come from the same place that I got my Carrot Oatmeal Cookies, 101 Cookbooks.

These babies are butter-less, egg-less, and sugar-less (except for the chocolate, of course). And they are wonderful! There’s banana in them, which gives them their sweetness, then you have the oatmeal and coconut flakes. All these lend to (another) perfect cookie.

And sometimes, if you’re real lucky, the dark chocolate will stay on top of your cookie and when baking will melt into one giant chocolate chunk cookie glob. Love!

And you know what might possibly be better than a cookie glob, a cookie tower!!

Boy, do I love to bake. It’s a great thing to do in my house of madness. Such a good stress reliever.

I love that I can give these cookies to my kids without feeling guilty that I’m giving them something “bad.” I love how they’re full of good, healthy things, that if I eat one, or 10 for breakfast I don’t feel guilty.

Dark Chocolate Cookies with Banana, Oatmeal, and Coconut

recipe from 101 Cookbooks

Ingredients:

• 3 large, ripe bananas, well-mashed
• 1 tsp vanilla extract
• 1/4 cup coconut oil, melted
• 2 cups rolled oats
• 2/3 cup whole wheat pastry flour (or almond meal)
• 1/3 cup shredded coconut, unsweetened
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 cup dark chocolate chunks (I used Ghirardelli 72% since that’s all I could find, or you could always use chocolate chips)

Directions:

1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
2. In a large bowl, mix bananas, vanilla extract, and coconut oil.
3. In another bowl, mix oats, flour, coconut, cinnamon, salt, and baking powder. Mix dry ingredients into wet ingredients, and then mix in chocolate.
4. Drop dough, about 2 tsps each, onto baking sheet and bake 12-15 minutes. Mine seemed perfect right around 12 minutes.
5. Makes about 30 cookies.
6. Enjoy!

– the Jilb

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Wow. That’s a mouth full. Probably my longest title yet. I love it though. And I’m pretty proud of these little cookies.

These little babies came about when I saw a post on Danny’s Kitchen about a Cookie Wars Contest going on over at Baker Bettie. My interest was instantly peeked. There’s a few rules that you have to follow and one of them is using at least 2 of the listed ingredients that they have. Well, I chose beer, coffee, and dark chocolate. I don’t really like to drink beer, but I sure love to cook with it.

What I ended up with was a very soft, chewy cookie filled with a chocolate beer cream. You can barely, if at all, taste the beer. And, if you wish, you could leave it out. I used dark chocolate chunks in these cookies instead of chips and really enjoyed getting a taste of dark chocolate as I bit into these cookies. Also I used brewed coffee in the cookies, which you can slightly taste (and that’s okay in my book!).

If you’re looking for something fun and easy to do (and eat!), give these Dark Chocolate Chunk Sandwich Cookies with a Beer Chocolate Filling a try! You’ll love them!

Dark Chocolate Chunk Sandwich Cookies with a Beer Chocolate Filling

recipe inspired by (for the cookies) The Pioneer Woman and (for the filling) Allrecipes.com

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup brewed coffee
• 1 cup plus 1/4 cup all-purpose flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp flaxseed meal (optional)
• 3/4 cup dark chocolate chunks
• for the filling: 1/4 cup butter (softened), 1/2 cup milk chocolate chips, and 1/4 cup dark beer

Directions:

1. In a medium bowl, using a mixer or beaters, beat your butter and sugars together until blended. Add your vanilla and egg, and beat again. Add coffee and beat again until well-blended.
2. Using a wooden spoon, mix in your flour, salt, and baking soda to your butter mixture. Mix until well-blended. Mix in flaxseed, and then chocolate chunks.
3. Cover your bowl with plastic wrap, and refrigerate dough at least a half hour.
4. At this point I made my filling, and let it sit to harden up. In a double boiler or in the microwave, melt your chocolate chips and butter together. Whisk in the beer, and let this mixture sit 10-20 minutes and it should harden up.
5. Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
6. Use a teaspoon to scoop out your cookie dough and put it on the lined baking sheet. (I choose to do smaller cookies than normal, so they wouldn’t be too big once they were sandwiches. You’ll get around 24 sandwiches using a teaspoon, but if you want the cookies bigger that’s fine too.) Put your cookies about 1-2 inches apart. I fit about 12 cookies at a time.
7. Bake 5-7 minutes or until the cookies are golden brown. Allow to rest on baking sheet for a few minutes and then move to a wire rack to cool completely.
8. Once cookies are completely cooled you can assemble your cookies. On the bottom of one cookie, spread your chocolate filling, and sandwich together with another cookie. Repeat until your done! Enjoy!

– the Jilb

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