Have you ever had a few bananas lying around, that you knew they were there you just never felt like eating a banana? Me too.
Well, what do you normally do with the now brown bananas? Me, I usually make banana bread.
This time, I felt like expanding my horizons beyond banana bread to banana cookies.
Banana cookies have everything you could ever want from banana bread.
They are slightly dense and chewy, and not too sweet.
I decided to add a chocolate frosting on top to make these banana cookies extra special.
If you want to make your cookies a little less messy, add some chocolate chips to the cookie dough! Cookie Ingredients:

• 1/2 C.
  organic butter or organic cold pressed virgin coconut oil
• 1 C.
  organic brown sugar, packed
• 2 eggs
• 2 large (or 3 small) very ripe organic bananas - mashed
• 1/2 C.
  organic milk
• 1 tsp vanilla
• 2 C.
  organic AP flour
• 1 C.
  organic stone ground WW flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon

To make the cookies:

1. Mix the butter, oil, sugar, and eggs thoroughly.
   I used an electric hand mixer to make the batter light and fluffy.
    
2. Mix in the mashed bananas, milk, and vanilla.
   
3. In a separate bowl, whisk together the two flours, baking soda, salt, and cinnamon.
   
4. Stir this into the banana mixture, little by little, until it is fully combined.
   I ended up doing mine in 3 parts.
   
5. Let the dough chill in the refrigerator for about an hour.
   I took this time to clean up my kitchen, and make the frosting.
   

Ingredients:

• 1 stick organic unsalted butter
• 1/3 C.
  organic cocoa powder
• 3 C.
  powdered sugar
• 1/3 C.
  organic milk
• 1 tsp vanilla

To make the frosting:

1. First, melt the butter.
   
2. Then whisk in the cocoa.
   It turns to a beautifully dark and glossy goo.
   
3. Next, alternate adding powdered sugar and milk.
   You may not need to use 3 full cups of powdered sugar.
   
4. Adjust to your own desired sweetness, and consistency.
   

Finally - time to bake the cookies! Pre-heat the oven to 375 degrees F and grease the cookie sheets.
Using an ice cream scoop, drop the balls of dough onto the cookie sheets.
Try to leave at least 2 inches between each edge and cookie.
Bake the cookies for about 10 minutes, or until the edges are starting to brown.
Try to let them cool completely on a wire rack before frosting them.