Oh my gosh, guys, a storm has blown up over my little neck of the woods and the oak tree is spewing acorns on the house in protest. It sounds like a hail storm outside. I wonder why you never hear a weather person say things like, “Acorn-sized hail is expected across Missouri.” It’s always golf and peas. Poor acorns. They get no respect. Anyway, I like storms. The Urban Dictionary refers to me as Pluviophile. Seriously, go look it up. You might see my name there. Lover of the rain. That’s definitely me. And so this gloomy weather has got me all excited which means I had to bake something. That and we have new neighbors and I need to get some cookies in their mouths right away. That’s why there’s Frosted Mocha Banana Cookies in the oven as we speak.
Shawn is out of town and Adee is at school and I’m left all alone in this house with these cookies. It’s me, a bunch of cookies and the dogs. I don’t think Frosted Mocha Banana Cookies are on their diet. Gah!
I might need an intervention very soon so I don’t eat the whole batch myself.
I wanted to get a pretty bag to put the cookies in, maybe tie a little bow across the top, add a customized note that says, “Welcome Neighbors.” But at this point I may just throw them in a ziplock and say, “Here! Welcome to the neighborhood. I made you a whole batch of cookies, but then I started eating them all, so now here’s what’s left. Please take them away so I don’t each and every one and take off for outer space because of this sugar high I’m on.
And that’s the thing. It’s not that they’re terribly sweet. Oh. Maybe I lie. They are sweet. There’s bananas, brown sugar, and frosting that’s to die for. The frosting just makes these cookies rock!
And did you know that the name cookie derives from little cakes? At least I read that once. On the internet. So that means we know it has to be true. Totally. It also means frosted cookies are exactly what is called for. Frosted little cakes? I’ll take one, please! Or maybe twenty…
Frosted Mocha Banana Cookies
- 1 cup dairy-free margarine, softened, minus 1 tablespoon (see notes below)
- ¾ cup brown sugar
- 2 medium ripe bananas, mashed
- 2 tablespoons coffee-flavored soy milk
- 1 tablespoon ground flax seed
- 2 cups flour
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ sea salt
- Mocha Frosting
- 1 tablespoon dairy free margarine (reserved from above)
- 2 tablespoons brown sugar
- 2 tablespoons coffee flavored soy milk
- 1 – 1½ cup powdered sugar
- Heat your oven to 350F
- Combine margarine (reserving 1 tablespoon in a separate bowl) and brown sugar in a mixing bowl and mix on high for 3 – 5 minutes, until light and fluffy. Add the mashed banana, soy milk, and ground flax seed. Beat for another minute.
- In a separate bowl combine the flour, baking powder, baking soda and sea salt. Stir until combined. Pour the flour mixture into the wet ingredients and beat one more time until combined.
- Use a cookie dough scooper to drop cookie dough onto cookie sheets, being sure to leave a good inch or two between cookies to allow some room for spread. Bake for 9 – 12 minutes, depending on how you like your cookies. The edges should be a light golden color.
- Remove from the oven and allow to cool for a couple of minutes on the pan before placing them to a wire rack to cool completely.
- Prepare your frosting by combing the 1 tablespoon of margarine, 2 tablespoons of brown sugar and 2 tablespoons of coffee flavored soy milk in a small saucepan. Cook and stir over medium heat until it comes to a boil. Once that happens, remove from heat and add the powdered sugar. Stir until all the powdered sugar lumps are removed and set aside to cool until your cookies are ready to be frosted.
- Once cookies have cooled completely, spread a dollop of frosting across each.