Running, hiking and cookies

Ahhh i am loving the warmer nicer weather we have been getting lately. Although today was rainy this morning and cloudy all day it was still nice. Late afternoon my fiance, Shannon and i went out for a little four-wheeling trip. We have trails minutes from our house and so much woods to explore. Today we discovered the dam and a lake. So pristine. I am curious if you can swim in it. I will have to do some asking around. We also came upon a deep brook, which links up to one of my favorite hiking trails, the Dobson. Minutes by car from our house as well. Everything is so lush right now. I plan on running about 12km tomorrow morning and i may just take a drive up to Fundy park, about 45 min away and take Laila for a hike up there. I love summer and being outdoors. It's amazing. I sleep so much better after a day of being outside...ahhhh. Bliss.

I am really working hard on getting my speed up this summer running wise. My friends Jaclyn, Kendra and i have been joining the local triathalon group for their intense speed workouts...they kick our ass hardcore. I can't wait to beat my personal best again come October for the Legs for Literacy half marathon. I can do this! Right now i am in maintenance/speed training mode. I haven't started my half training yet. That won't come until the end of July. Jaclyn and Kendra are doing the Legs full again this year. I was very tempted but decided to stick to my beloved half marathon. I will do a marathon eventually i am thinking it will be my get back into shape after a baby goal:)


Alright on to the cookies. As you know I am always on the hunt for healthy cookie recipes as i love my snacks:)


3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups gluten free rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. 

Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.

The dough is a bit looser than regular cookie dough but don't worry. Drop dollops of the dough, each about 1 tbsp in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes.