I have made these bite sized morsels of deliciousness dozens of times for my clients and friends with rave results from adults and children alike! They are packed with fiber, made with no added sugar, and boosted with omega 3’s from the ground flax seed. A versatile treat for a wide range of folks including those who eat gluten-free, dairy-free, egg-free and the vegan crowd as well.
- 3 large, ripe bananas, well mashed (about 1 1/2 cups)
- 1 tsp vanilla extract
- 1/4 cup coconut oil, barely warm – so it isn’t solid (or use olive oil)
- 2 cups rolled oats
- 2/3 cup almond meal
- 2 Tbsp ground flax seed
- 1/3 cup coconut, finely shredded & unsweetened
- 1/2 tsp cinnamon
- 1/4 tsp fine grain sea salt
- 1 tsp baking powder
- 6-7 oz dark chocolate chips or dark chocolate bar chopped
- Preheat oven to 350 degrees, racks in the top third.
- In a large bowl combine bananas, vanilla extract, and coconut oil. Set aside.
- In another bowl whisk together oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
- Add dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate
chunks/chips. The dough is a bit looser than standard cookie dough, but don’t worry about it.
- Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment lined baking sheet. Bake for 13 -15 minutes, until the coconut turns golden brown on top and is slightly crispy. Cool and enjoy! (They are pretty awesome tasting warm too!) Yield: 3 dozen bite-sized cookies
- Can also use unsweetened carob chips, or chop up dark chocolate greater than 70% cocoa
- Make your own almond meal by pulsing almonds in a food processor until texture of sand
- Coconut oil works beautifully here, just warm it a bit
- If you have a gluten allergy, use certified gluten free oats