Summer Solstice Cookies

      In a desperate attempt to apease the weather gods and put an end to the rain/snow/wind trifecta that has plagued the past three weekends, I made summer solstice cookies this afternoon. I call these "cookies" but they more closely resemble a nutty-granola-loving-whole-wheat-kick-in-the-pants. I seldom make these because the ingredient list is so long and expensive... but they are worth it. They will be enjoyed best on the longest day of the year, when you have taken advantage of ever drop of sunlight whether it be hiking to a subalpine lake or snow boarding down the face of a mountain. They'll power your summer time adventures way better than any cliff bar could and 100 times more delicious. 

Recipe courtesy of Tim from Yosemite.

2 bananas (smushed)
¾ cup butter (I use smart balance) melted
1 ¼ cup brown sugar
3 tsp (or more) vanilla
1 tsp salt
1 cup whole wheat flour
1 cup almond meal (you can get it from bulk section @ Trader Joes)
1 ½ cup whole oats
1 ½ tsp baking powder
½ cup shredded coconut
½ cup crushed/sliced almonds
½ cup dark chocolate chips
½ cup dried cranberries

375 degree oven. Mix first 4 ingredients in on e bowl and dry ingredients in another.

Then combine the two. Add fruits, nuts and chocolate. Make golf-ball sized dough balls

and place on greased cookie sheet. Bake 10-12 minutes.

They come off the cookie sheet in one piece if you let them cool first. When they’re hot,

they taste great, but fall apart.

I use the flour to adjust the “wetness” of the dough before putting it on the cookie sheet.

Make it like the perfect cookie dough, (maybe a titch dryer)