Wait. It gets better.
Yup, that's a scoop of ice cream on top. One thing that is definitely better than oatmeal raisin cookies is 2 of those same cookies sandwiched around caramelized banana ice cream.
I keep a running list foods I want to make, and this one killed two birds with one spoon. The cookies and the ice cream are both good on their own--the cookies are soft and caky, with just enough cinnamon and nutmeg to remind your mouth of what "pre-paleo" oatmeal cookies tasted like. While I have always been a chocolate chip cookie person over a raisin cookie person, I admit that the raisins help bring these babies home. With out them, they just wouldn't be (No)oatmeal Cookies.
Maybe it's because I'm not so into the raisin cookie thing, but I thought the ice cream was the real winner here. Caramelizing bananas before swirling them into ice cream may add some extra time to your prep, but the complex flavor it creates is totally worth it.
What's more, the cookies alone are better for you than most power bars, so you can take the entire batch with you in your backpack, eat them for lunch, and still feel pretty good about your self. (Not that we ate the entire batch for a trail-side lunch or anything... that would never happen).
1 very ripe banana
1/4 cup almond flour
1/4 cup desiccated coconut
1 tablespoon coconut flour
1/4 cup almond butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/16 teaspoon salt
1/4 cup raisins
1. Mash the banana in a medium-sized mixing bowl. Mix in the egg and almond butter, making a smooth batter. Add the almond flour, coconut flour, coconut, spices, and salt. Stir everything together, and fold in the raisins. Cover the bowl with plastic wrap and place in the fridge for 20 minutes. This allows the flavors to come together, and sets up the batter a bit.
2. Preheat oven to 350°F. Use a spoon (or two) to scoop the batter onto a cookie sheet by the tablespoonful, leaving about 1 inch of space between each cookie.
3. Bake for about 15 minutes, until golden but still soft. Remove cookies from oven, and allow to cool for 2-3 minutes. While the cookies are still warm, use the bottom of a glass or ramekin to press lightly on the cookies to flatten them. (Make sure the bottom of your glass is flat). This will make the cookies better for sandwiching. Allow them to rest on a cooling rack until they are around room temperature before using in ice cream sandwiches.
Caramelized Banana Ice Cream
For the Ice Cream:
1/2 tablespoon coconut oil
3/4 cup canned full-fat coconut milk
1/4 cup water
For the Cinnamon pecans:
2 tablespoons pecans
1 teaspoon coconut oil
1 teaspoon honey
1 teaspoon cinnamon
1. Preheat over to 350°F.
2. Prepare the nuts. Melt the coconut oil and honey together, and toss the pecans with the mixture until well covered. Add the cinnamon and salt to the bowl, and toss until all of the nuts are coated. Spread the nuts on a baking sheet in a single layer and place in the oven for 5-10 minutes, until toasted. Remove from oven, and set aside.
3. Slice the bananas and arrange the slices in a single layer in a 9x16 baking pan. Drizzle coconut oil over the bananas, and place in oven for about 30 minutes. Bananas should be browning, and a caramel should be forming on the bottom of the pan. Remove the pan from the oven
4. Use a metal spatula to scrape the contents of the pan (bananas and caramel) into a blender. Add the coconut milk and water to the blender, and puree until smooth. Put the mixture into the fridge to cool.
5. Once the mixture is cool, pour it into an ice cream maker. (Follow to ice cream maker's instructions to make the ice cream).
6. When the ice cream is done churning, scoop it into an airtight container. Use a spatula to fold in the cinnamon pecans. Freeze until solid.