Frost Me.

Happy Monday y'all! 

I found myself actually asking, "Is it really Monday?" Can you tell I am already ready for Friday? Now this is normal for me, but this week I am extra antsy...this is only because I had a stellar weekend. And by stellar I mean a righteous, hang-ten, over the moon unbelievably do nothing weekend. Yesterday I studied to get ahead in my classes only because I am an overachiever...cant stop. won't stop. However, I did finally stop when I realized I had to get out of the house...so I did what any normal person would do...went to Barnes and  Noble, grabbed a thick stack of cookbooks and a combination of celebrity trash and cooking magazines, and read them. 

By read, I mean scan the magazines for what I'm looking for. I don't really read. Unless it's for school. So, if you have a book club that you want to invite me to attend, I suggest that involve vino...lots of it. I usually need alcohol to get me to discuss a book, especially if it has to do anything with 50 Shades of...well, anything. No thanks. I'll pass. 

Anyway, Saturday morning I was feeling extra energetic, meaning I was bored out of my mind. So, one thing was on the agenda: cookies. I had a ton of bananas that were on their last leg and while I don't want to burn myself out on banana bread, I decided to make banana bread cookies.

Best idea yet.

I mean, it's like banana bread...but in a cookie.

So, really I did make banana bread...but in a small, hand-held, take with you on the go, cookie form.

Best part is...these are a one bowl wonder.

Easy cleanup. And if you know me...I hate a messy kitchen. I am definitely the clean as you go type of person.

This can get ugly when I am cooking with someone who flings pasta sauce on the walls and gets more flour on the kitchen island then in the actual cake batter.

Oh, to make the cookie even better...you NEED dark chocolate chips.

Because they seriously make everything better.

Oh, and a cream cheese frosting.

Because a cookie this good deserves to be frosted.

I just love that word...frosted. Don't you? It reminds me of snow...which I'm still dreaming about. 

I just want to build a damn snowman and name him something cool like Billy, Bob, or Frank.

Now, is that too much to ask?

I think not!

Gluten-Free Banana Bread Cookies with Agave Cream Cheese Frosting (recipe slightly adapted from Cookies and Cups):

Ingredients:

For the cookies:
2 very ripe bananas, mashed
1 c. packed light brown sugar
1/4 c. extra-virgin olive oil
1 1/2 t. pure vanilla extract
1 egg
1 1/2 c. buckwheat flour (you can also use a.p. flour or gf a.p. flour or experiment)
1 t. baking soda
1 t. salt
1 t. ground cinnamon
1/4 t. nutmeg
1 c. rolled oats
1/2 c. dark chocolate chips

For the frosting:
8 oz. package cream cheese, at room temperature (if you are lactose intolerant use cream cheese substitute)
1/2 c. powdered sugar
1 T. agave nectar (or honey)

Instructions:

For the cookies:
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the bananas, brown sugar, evoo, vanilla, and egg.
3. Add in the flour, baking soda, salt, cinnamon, and nutmeg. Mix until smooth.
4. Fold in the oats and chocolate chips and mix until evenly incorporated.
5. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets. Space each cookie about 2 inches apart.
6. Bake for 10-12 minutes or until edges are slightly golden and the centers are set.
7. Transfer the cookies to a cooling rack to cool completely before frosting.

For the frosting:
1. In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese on high until smooth.
2. Add the powdered sugar and beat again until smooth and creamy.
3. Add the agave nectar and beat again.
4. Frost each cookie with about 1 tablespoon of frosting.
5. Devour.

Makes about 27-28 cookies.

MANGIA!!!