Wednesday, February 15, 2012


The Booodseees

Banana-Oatmeal-Olive-Oil-Dark-Chocolate-Chip Cookies (a.k.a. BOOODCCC’s, a.k.a. The Booodseees).

With banana, oats, olive oil, and dark chocolate, these cookies have a wholesome-but-not thing going on. They’re chewy but crisp on the edges, not overly sweet, and extremely chocolate-y. I love how you really can just throw everything together, and then 10 minutes later your home smells divine for the rest of the night. Make them! Enjoy! And then please, have another.

1/2 cup banana (one small banana)
1/3 cup olive oil
1 egg
1/2 cup brown sugar
1 tsp vanilla
1 cup oat flour (or 1 cup oats, for a chewier cookie)
1 cup whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups dark chocolate chips
1/2 cup walnuts (optional)


1. Preheat the oven to 350°. Grease the cookie sheet or line with parchment paper.

2. In one bowl, sift together the flour, baking soda, and salt; set aside. In the other bowl, mix the olive oil, brown sugar, vanilla, egg, and one smooshed banana until lovely and light and creamy.

3. Then, add in the sifted ingredients and mix just until blended.

4. The best part: stir in the dark chocolate chips! (And the walnuts, if you like nuts in your booodseees.) Drop cookie dough one spoonful at a time onto the cookie sheets, leaving a bit of space between them.

5. Bake about 10 minutes until the edges look golden and lightly toasted. Let them cool on baking sheets for a few minutes, if you must.  Or, just eat them hot out of the oven.

Happy Wednesday Delicious!

Natalie Eve Garrett is an artist who cooks.

99 Comments / Post A Comment

RK Fire

My husband has been into funk lately, so I mentally added the name "Collins" to the end of the title of the post.

fondue with cheddar

@RK Fire These look fantastic! And I like adding "Collins" to the end. Makes me want to make star-shaped ones and hold them up to my eyes. :)


These cookies don't contain an Animal Surprise, do they?

Neve Garrett

@figwiggin Muah ha ha...

Neve Garrett

@figwiggin Just kidding, no! Not these, at least (ask Edith!). But as for YOURS, I don't know, I can't speak to that. But -- who knows, surprises can be good, right? Sometimes.


@Natalie Eve All's I'm sayin' is if I find half a Sea Angel in one of them, I'm going to be very disappointed in you, young lady.

Neve Garrett

@figwiggin Please don't eat sea angels, EVER.

Tragically Ludicrous

I want to eat those now.


@Tragically Ludicrous
I want to eat my computer now.


@anonymass God, me too. I've been starving alll day, and I'm sooo hungry right now. I almost want to cry because I can't have one THIS SECOND. (It's been that kind of day.)


But do they taste banana-y?

one cow.

@Maria If they taste banana-y, I'd be a fan of replacing the banana with peanut butter. That would work, right? "Work" = I'll end up eating the dough before I bake them so who cares.


@one cow. And then they'll be called Pooodseees! Or maybe PBooodseees with a silent P?


@Maria OMG, would it work? These look sooooo good but my boyfriend is allergic to bananas. And he lives here, so it would probably be too cruel to make the banana version.

Any One Ninja Plot

@Maria I've made these but with pumpkin, so that's another alternative.


@Maria If these are what I had this weekend at a potluck, as I suspect, yes. Pleasantly so, IMHO.


@themmases Applesauce!


Can I sub almond meal for the oats and coconut flour for the pastry flour? I don't do oats or wheat...

Neve Garrett

@ImASadGiraffe Go for it, why not? They won't be booodseees but I bet they'll still be Wednesday Delicious!


@Natalie Eve So it looks like coconut flour is going to eat up way more liquid than pastry flour, so you need like 3 eggs instead of 1. I'm trying this recipe as soon as I get back from my vacation.

RK Fire

@ImASadGiraffe: Man that sounds like a great substitution. Btw, is that you in your avatar picture? Are you a lifter or a crossfitter?


@RK Fire Yes that's me, and I am a CrossFitter! Mostly Paleo, but my sugar addiction needs to be fed once in a while.

Neve Garrett

@ImASadGiraffe Or you could try it with another half-banana -- they're not super banana-y, but -- if you like bananas! -- more is definitely good, too!

RK Fire

@ImASadGiraffe: Yay! I started briefly doing Crossfit but now I go back and forth between Olympic lifting and powerlifting. I try to stay mostly paleo as well, although I slip in some crackers, dairy (ice cream and cheese), and rice every so often. Hmm. That makes it sound like I'm not very paleo at all. Mostly I just try to eat a lot of protein these days.


Yay for other lifting/Crossfitting pinners!


@RK Fire I eat cheese and Greek yogurt too. It's ok - lots of protein! I have been doing less metcons and more Oly lifting as of late - trying to get stronger as that's my CF weakness right now.

@Natalie Eve I like bananas but mostly when they are greenish. I will play with the recipe!


@RK Fire @iamasadgiraffe HEY Lifter 'Pinners! I knew there had to be some lifters on here, but didn't know how to find you! Are you guys on fitocracy? Get on there! I'm candybeans there, as well. I'm trying to do paleo, as well, but with dairy (i've seen it called lacto-paleo, but that just sounds like a way to legitimize a paleo cheat). And, SadGiraffe, you can't be terribly weak if you're cleaning a plate (as you seem to be in your photo)! Color me impressed.


@candybeans Yay more lifters! I did strict Paleo for 30 days last summer but I felt so weak and hungry all the time. I don't have enough money to eat as much as I need to, so bring on the cheese and yogurt.

In the pic it's only 75 pounds (we were doing 30 clean & jerks for time) - but my max on power clean is 125 pounds.


@ImASadGiraffe 125? NICE. I remain impressed-colored. As for paleo: yeah, if you're not eating an actual buttload of meat, then i can imagine it being v. difficult to ever feel full. I did pretty strict paleo for two weeks a little while back, after which I reintroduced dairy and protein powder, and nonfat greek yogurt suddenly became the world's most luxurious food. i'm liking how I feel on paleo+dairy, though. I'm growing myself a pretty decent set of muscles with all the protein.


@candybeans Yeah I just can't afford all that meat. Though I am making my first grass-fed organic beef and bacon order from a local farm and feel pretty awesome about it, but it isn't cheap. Though one can only eat so much chicken (which is what I eat a lot of).

I feel pretty good on Paleo + cheese/yogurt + protein powder. The protein I drink is uber-expensive (Progenex) so I need to find a cheaper one.

I think this thread is proof that we need an Ask a Lady Weightlifter column.


@ImASadGiraffe i was just thinking, hey, maybe one of us should write one of those 'i tried this exercise and its great' columns, but "ask a lady weightlifter" would be even more pertinent to my interests. and, if its any help, i've been using jay robb vanilla whey protein powder, and while i don't care for the stevia flavor,you can cover it up with greek yogurt and peanut butter, it's super high in protein and low in calories, and not terribly expensive.

RK Fire

@candybeans: Let's start a 'pinners Fitocracy group! I'm RK Fire on Fitocracy as well but you guys will actually see a (year old) picture of me sitting on some oly plates! I also competed in an oly meet last Sat and I'm taking the week off.

My husband and I just go to Sam's Club to get our requisite meat. Prior to the meet I was trying to eat clean which meant focusing on getting 140 grams of protein and supplementing the rest in vegetables. Very exhausting. I ended up doing protein shakes every day to meet my protein quota.

Sometimes I think about putting myself out there for "Ask a Lady Lifter" but I feel like I'm too much of a noob to pull it off.

@ImASadGiraffe: 125 lb power clean? AWESOME. My PR right now is 101 lbs/46 kgs.


I'm super late to this (as always!) but another CF-er/paleo person here! I eat paleo about 90% of the time with the occasional bit of cheese or corn chips when I'm out with friends.

I'm so excited to see other cf-ers here! I'm getting ready to switch to a new gym that offers oly lifting classes and I can't wait to increase my strength.

Porn Peddler

Oh dear, now I want to make chocolate chip cookies. But I have work to do :(

And guys my BEDROOM PEGBOARD ORGANIZER IS ABOUT TO BE COMPLETE there are so many things competing for my attention aaaaghalgblah


@Third Wave Housewife My experience is that cookies take seriously ten minutes. They can be your reward once you finished organising!

Also, this is only partly related, but on Monday night I took all the clothes out of my wardrobe. I am washing them all and sorting through the ones that I never wear/are too trashed/don't fit. I feel so grownup! (I haven't done the dishes since the weekend, though, but shhh)


The good news is I have all those things in my kitchen right now. The bad news is I am not in the same city as my kitchen right now.

Porn Peddler

@Tulletilsynet I'm near my kitchen and lacking in one key ingredient: chocolate chips. I want to cry.

Neve Garrett

@Third Wave Housewife Do you have a chocolate bar, maybe? Sometimes I smash up the fanciest, yummiest dark chocolate bars -- it's different but soooo good, too.

Porn Peddler

@Natalie Eve Sadly I do not :( The only chocolate I have is in the form of cocoa powder and a teeny bit of a mint chocolate bar that is in my freezer. I guess I could add just a little bit of cocoa to some cookie batter? Oh dear that actually sounds really good.


@Third Wave Housewife
Really? Look, it's the year 2012, people have chocolate now.


Love this, Hairpin!! Easy, delish recipes? Yes.


Butter is my mortal enemy, I love all butter free baking!


Mom? Mom? Just stop it. I'm not putting applesauce in my goddamn brownie mix in stead of oil, and I'm not making whole wheat olive oil chocolate chip cookies. Even if you sneak the recipe into my Hairpin reading.


@christonacracker Yea where is the butter. You'll pry my butter from my cold, dead, hands. When I want to eat healthy, I eat vegetables, not crap with bananas pretending to be cookies. A cookie NEEDS butter. Seriously, did you hear about the butter shortage in Norway over Christmas? Maybe still going on. People were SMUGGLING butter from Russia. Butter butter butter.


Need to make these NOW. For the last couple of weeks I have been deep in my end-of-winter phase of heavy binging on cheap cookies and cardiovascular exercise in almost equal amounts and just about breaking even in terms of body fat and emotional wellbeing. I've just managed to break out of it. These may be the way back in, s'all I'm sayin'.


@rayray You're just storing joy for when you need it later.


@rayray I'm transitioning from my New Years - "I'm going to eat healthy and exercise!" routine filled with mango and yogurt for dessert to the meltdown that is Easter. Right now, I'm just baking all the time, since it's "healthier" than buying it, but pretty soon I will be covered in Cadbury Egg wrappers.


To make these VEGAN, just add an extra banana and omit the egg! :)


@agreenballoon What I was thinking! Or replace egg with a flax egg (1 Tbsp flax + 3 Tbsp water, mix it & let it set a bit) for added wholesomeness :D


@dysphonium Yes that would be even more fab and omega-3-licious, but I didn't want to scare any non-vegs away with our egg-replacing witchery :)


OMFG I know what I'm doing this weekend.

It's making those cookies, in case you couldn't tell. Then eating them.


@Megan Patterson@facebook THEY ARE IN MY MOUTH NOW AND THEY ARE GOOD. Now to see if they are good with ice cream...

February Revolution

Is olive oil really better for cookies than delicious, creamy butter? I'm skeptical. Just like I was skeptical that time I had olive oil rosemary shortbread. And just like I was skeptical that time I had seconds on olive oil rosemary shortbread.

(I'll make these cookies, and I'll eat them. All of them. But that doesn't mean I'm going to approve this recipe.)


Ok so I will100% be making these as soon as humanly possible...living in Korea and butter is SO expensive...olive oil however not so expensive yay


@Miffy_Bagpuss Really? Why? Did everyone go on that butter diet? Or is just because cows aren't really a thing so much in Asia?


@Megan Patterson@facebook Yeh dairy is generally not consumed as much here as in the UK/US. So cheese and butter are both hello expensive


I was about to say that olive oil is so expensive, and was wondering if I could do butter instead! That's awful that cheese is expensive :( what do you eat when you are directionless and drunk if not a big block of cheese???


@Inkcrafter kimchee?


@Miffy_Bagpuss There world butter shortage because apparently the Atkins is really faddy in some parts of the world now? Also that diet that Kate Middleton's mom did that's like a lot of butter? Excuse me while I go hoard some butter.


@DrFeelGood A worldwide butter shortage, you say? Fancy that!


@whateverlolawants OK so I was too lazy to look it up before, but apparently it was only in Norway (phew!) but when I heard about it, I had a bit of a panic attack. http://online.wsj.com/article/SB10001424052970204553904577102332973418996.html


Thanks to the wonder of Costco I buy my cheese in bulk...also kimchi is surprisingly addictive!


Made 'em!! Can't believe it actually, 'cause I never EVER bake. But they're pretty good! I imagine they'll probably be best hot outta the oven (aka: right now). To answer some questions above.... not too banana-y and they definitely have that taste (read: illusion) of healthiness while still tasting sweet what with a whole bag o' dark chocolate chips and brown sugar having 15 calories per teaspoon.


I want to ask a question about making cookies because I am embarrassingly new to the cookie-baking game -- namely, that I'd never actually made cookies that weren't of the slice-and-bake variety until relatively recently? anyway, I was wondering why it's necessary to separate the sifted ingredients from the butter (in my case)/sugar/egg/chocolate. like, why the two bowls, and why not just dump all of the things in one bowl, zip it around and call it a day? I genuinely don't know if this is a silly question or not.


@sockhop I am a fairly expert baker (read: I love home-made cookies and no one else will make them for me) and to answer your question, yes and no. The way I normally do things is mix all of the "liquid" ingredients (sugar is a liquid in baking land) together, making sure they're all homogeneous and THEN mix in the dry. The idea with the two bowl thing is to make sure that all your powdery things are mixed together before they meet sticky, clumpy liquid and could potentially leave you with one really salty cookie and every other one under-salted. I cheat around this by sprinkling the dry stuff around the liquid bowl not just throwing it in one big dump. This also kind of alleviates the potential of a POWDER EXPLOSION all over your face and counter when you turn your mixer back on.
Yay less dishes!!


@sockhop I usually just mix the dry ingredients first, then add the liquid, because I'm lazy and also don't like dishes. It has not gone wrong yet!


@Megan Patterson@facebook Yeah, this is basically my strategy too. If you're making something more delicate like a chiffon cake you'd want to be more precise and careful with it, but a chocolate chip cookie is pretty hardy and impervious to fuck-ups. A tough cookie, if you will.


@wobbafett This is what I do as well, because I will do a lot to avoid another dirty bowl.


@sockhop ALSO! It's so you can mix wet with dry as little as possible. Once you start mixing around wet flour, it develops the gluten in it, making your cookies/brownies/cake more tough than delicate. You can even stop mixing when there are still small wads of flour or cocoa or whatever; they will moisten during the baking process. I generally err on the side of undermixed.


y'all are awesome! these are all very satisfactory answers. when I made cookies for the 2nd time ever last weekend, I was getting kind of grumpy about the extra dishware, but only because I didn't know what the point was. I have a few friends who are frequent bakers but can also be kind of snobby about their ~process~, so I feel as though these are questions best saved for the Internet.


@remargaret I had NO idea. Thanks for that info. I like delicate treats (I think?)


Is it OK to use like, dark green extra virgin? That's what I've got lying around...


Things this cookie name made me think of:
The Bodleian
Boolean searches

I think given the choice I would prefer to call them Bodleian cookies, as opposed to Bloodfly cookies...

Anna Marquardt

When I make these, I am going to keep saying "Boooooooooodseeeeeeeees" like a ghost.

Also, if you are making cookies without a mini ice cream scoop you don't know what you're missing!! It is so fun and makes them all come out the same size. I got mine at a random kitchen supply store for like $5.

Neve Garrett

@Anna Marquardt The cookie-ghost & the mini-scoop! Adorable.


I made them! Twice! The second time, I substituted raisins (which I soaked in hot water to plump them up before adding) for the chocolate chips. I think they're even yummier that way, and also more breakfast-y. By which I mean that I am totally comfortable eating cookies for breakfast as long as they contain fruit, because HEALTHY!


these were a big hit at a friendly gathering last night! Substituting raisins is an intriguing idea...what about half chips, half raisins? Yum!


@insizlane oh also, if anyone else uses the "lose it!" iphone app, these are now added to their food database :)

Neve Garrett

@insizlane I don't even know what that means, but I love it!

Neve Garrett

@insizlane I once made them with dark chocolate covered raisins -- different, but pretty good, too. SO happy you / friends liked them!

ms. alex

Oh The Hairpin, you have truly improved my life.


I seriously just joined to comment on this recipe, because I'm switching to a high protein and fiber diet to clear up some health issues, and these are the first cookies that look like I can actually eat!
(Holy run on sentence, Batman!)


I made them! They were good! A few things I learned: (1) running oats through a food process approximates oat flour pretty well -- the texture was heavenly (2) if your banana is underripe, you should up the sugar a little to compensate (could that double as dating advice, do you think?) and (3) you cannot substitute bourbon for vanilla here. Just pour yourself a glass of bourbon and consider other options for the cookies.


@dotdotdash I substituted bourbon and they were good!


I made these for our breakfast this week - my parents-in-law came to visit this weekend and ate half of them before saying, "oh, were you saving these for something?" So yeah, they were delicious! I used whole oats and an underripe banana and 1/4 cup of sugar and they turned out chewy and moist.


Ok so I made them, I had to crush up a bar of dark chocolate as there were no dark chocolate chips at the market and I used the walnut option. They were amazing! I'm not even the biggest fan of fresh banana but yum!


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