- 3 large, ripe bananas, well mashed
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
- 2 cups rolled oats
- 2/3 cup almond meal
- 1/3 cup coconut, finely shredded and unsweetened
- 1/2 teaspoon 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, racks in the top third.
In a large bowl, combine the bananas, vanilla extract, and olive 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 or 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 12 – 14 minutes.
Note: You can also use unsweetened carob, grain-sweetened chocolate chips, or chop up 2/3 of a nice dark chocolate bar. Almond meal and coconut flakes can be bought at Whole Foods or Trader Joe's. You can also make your own almond meal by pulsing almonds in a food processor until they are ground to a sandy texture.
36 bite-sized cookies
Adapted from 101 Cookbooks