Awesome. Just one word sums up these cookies. No added sugar – BAM! Gluten free – BAM! No eggs so you can eat the batter – BAM! I know I sound like Emeril, but I can’t contain my enthusiasm! These cookies are sweet, moist, cake-like morsels of deliciousness. They are are full of healthy ingredients and are a great option for a quick, sweet fix. They are also so easy to prepare, my kids love to help me make them. In fact, they can do all the measuring and mixing, I just put them in and take them out of the oven!
About 40 cookies
3 large, ripe bananas, well mashed (about 1 1/2 cups) or applesauce (about 1 1/2 cups)
1 teaspoon vanilla extract
¼ cup coconut oil, melted to room temperature
2 cups rolled oats (not instant)
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking powder
¾ cup chocolate chips
*I have used applesauce instead of some of the banana, and hope to try a pumpkin version too.
Preheat oven to 350°. In a large bowl combine bananas and/or applesauce, vanilla extract, and coconut oil. In another bowl combine together the dry ingredients, 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 chips. Using a cookie scoop (or 2 spoons), make equal balls of dough and line them up on a cookie sheet. They don’t spread so they can be a bit closer together than most cookies (I get 25 per cookie sheet).
Bake for 12 – 14 minutes.