I had some trouble picking the perfect name for these tasty cookies, so I’ve outlined my cookie-naming thought process…
How to name a cookie:
- What defining flavors are present in aforementioned cookie?
- Chocolate + Banana
- Change ‘chocolate’ to ‘cacao’ because it sounds more fun (and its true)
- Leave ‘banana’ as is, because there is no other word for this yellow phone-shaped fruit
- Add an additional word(s) related to one of the following: color, texture, ingredients, classic cookie counterpart, intended eater, number of ingredients, health considerations (i.e. vegan, raw, gluten-free, etc), seasonality, etc.
- Either spot or dot?…Spot.
- Add the word ‘cookie’ to the end even though it is probably apparent.
It’s a very exact science.
I am currently offering my Banana Ice Cream eBook for half price and all proceeds go to the local animal shelter! This is part of a fundraiser and school project, so myself and the pups and kitties would really appreciate your support. And you get 25 raw vegan banana ice cream recipes for just $3!
Now let’s get back to cookies after that brief puppy business…
Cacao Banana Spot Cookies
1 3/4 cups rolled oats
1/3 cup coconut sugar
3 tbsps cacao powder (or cocoa powder)
2 ripe bananas
- Preheat the oven to 350F.
- In a food processor, process the oats until fine.
- Add the sugar and cacao powder. Process to combine.
- Add 1 banana. Process until it forms a ball.
- Divide the dough into 8. Roll them into balls and flatten slightly.
- Slice the other banana into 1/4″ coins.
- Place a banana slice in the center of each cookie Press down on the top until the banana is almost flush with the top of the cookie and the cookie is about 1/2 inch thick.
- Bake for 5 minutes at 350F.
- Then turn the oven up to broil (500F) and bake for another 3-4 minutes so the banana slice browns and caramelizes. Watch them carefully so they don’t burn.
- Let them to cool for a few minutes before devouring.
What would you name these cookies if not Cacao Banana Spot Cookies?