Bananas and coconut oil replace eggs, butter and sugar in this anytime, healthy cookie recipe. Can be both gluten free and vegan!
Ingredients
- 3 large ripe bananas, well mashed (1 ½ cups)
- 1 teaspoon vanilla
- ¼ cup coconut oil, liquified (barely warm)
- 2 cups + 2 T rolled oats (gluten-free okay)
- 2/3 cup almond meal
- 1/3 cup coconut, unsweetened and finely shredded
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 teaspoon baking powder (gluten-free okay)
- 6–7 oz. dark chocolate chips or chocolate bar, chopped (vegan okay)
Instructions
- Preheat the oven to 350 F.
- Line two baking sheets with parchment paper or silpats.
- In a medium bowl, combine bananas, vanilla and coconut oil and set aside.
- Use another bowl to mix together oats, almond meal, coconut, cinnamon, salt and baking powder.
- Add oat mixture to banana mixture and stir just until combined.
- Gently mix in chocolate chips.
- If cookie batter is too warm to shape, cover and place in freezer for 15-20 minutes to firm up. Use a tablespoon to scoop and roll cookies into balls. For flatter cookies, use your palm or the back of a fork to press into disks. Place 1 – 2 inches apart onto baking sheets and bake for about 15 minutes or until bottoms of cookies start to brown. Makes about 3 – 3 1/2 dozen cookies.
Notes
Adapted from Nikki’s Healthy Cookies Recipe and 101cookbooks.com
Find it online: https://diginwithdana.com/2015/07/oatmeal-banana-bites.html