Macadamia Nut Banana Cookies
I have internet again!!!
Geez, living without internet for 4 days is worse than living without chocolate for 4 day. Or so I would imagine. I’ve never actually lived without chocolate for 4 days. We recently bought this brick of chocolate from World Market. Have you seen these things? It’s just a chunk of chocolate and you take a sharp knife and chisel away small (or large, if you’re lucky) chunks of chocolate as you drink wine. It’s actually quite dangerous.
So the honeymoon was amazing. Just the best. Except for the minor part where I got out of the shower and passed out on the floor (not alcohol related, just to clarify). I was having some vertigo from of a cold I had before the wedding…which was made worse by the altitude changes on the airplane flight. So the vertigo + too much sun + a super hot shower led to me passing out on our bathroom floor (or at least that’s my guess).
It was pretty scary for my husband (I still can’t say ‘my husband’ with a straight face…I start laughing every time). I was out for like 30 seconds before I opened my eyes back up. Andrew got a doctor to come to our room to check me out and then we ordered room service and ate it in bed. It was actually one of my favorite dinners. Club sandwiches and french fries.
So this is the first recipe I’ve made for the blog in my new kitchen. Andrew and I moved into a little house that I think is going to be perfect for us. The highlights: (1) I have an entire closet devoted to gift wrapping, (2) Andrew has dress/trouser socks in like every color and we wear similar enough shoe sizes so we can share socks, and (3) my horrendous commute isn’t quite as horrendous anymore.
I don’t really talk about much about my grad school/dietetic internship on here because why would we talk about textbooks and presentations when we could talk about oats and peanut butter? So I’ll keep this next part brief. The intensity of my dietetic internship is about to pickup, which means I’ll only be posting once a week (on Fridays) from now on. I’m about to begin my hospital food service rotation so I’ll be a full-time student while ‘working’ (interning) 34-40 hours a week. I’m way excited. And slightly nervous. I was always in awe of those people who could work and go to school.
Okay onto these cookies. When I started this recipe the plan was to make granola. But since I’m always in a cookie state-of-mind, the recipe kind of morphed into something doughy and dessert-like. Like I’ve said before, I don’t think coconut oil is some ultimate-healthy-godsend but the coconut flavor in these with the macadamia nuts + banana is delicious. The only reason I love macadamia nuts as much as I do is because they remind me of my mom. And as much as I’m loving being married, I’d by lying if I said I don’t get a little homesick from time to time. So macadamia nut cookies it is.
- 1 1/2 cup quick oats
- heaping 1/2 cup macadamia nuts, roughly chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 medium ripe banana (~1/2 cup), mashed
- 3 tablespoons honey
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla
- Preheat oven to 350F. In a bowl, combine quick oats, macadamia nuts, cinnamon and salt. In a separate bowl, combine mashed banana, honey, coconut oil and vanilla. Pour wet ingredients into dry and stir until a dough is formed. Pack the dough in 12 small balls and place on a non-stick baking sheet. Bake for 8 minutes, or until bottoms are just turning a golden brown color. Allow to cool on a cookie sheet. Store in the fridge for 2-3 days.