Prep and cook time: 30-45 minutes Makes about 3 dozen cookies
3 large, ripe bananas, well-mashed (about 1½ cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, warmed to liquify
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded and unsweetened
1/2 teaspoon Ceylon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 ounces chocolate chips or dark chocolate bar chopped*
Preheat oven to 350 degrees with baking rack placed in the top third of the oven. 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. Combine the dry ingredients with the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. The dough will be a bit looser than a standard cookie dough. Drop dollops of the dough, each about 2 teaspoons in size and an inch apart, onto a parchment-lined baking sheet. Bake for 12-14 minutes.
*You can use unsweetened carob, grain-sweetened chocolate chips, or chunks from two-thirds of a bar of 70% cacao dark chocolate.
