Just the right blend of coconut and banana! Yum!
- 3 large Ripe bananas, well mashed (about 1 1/2 cups)
- 1t Vanilla extract
- 1/4C The Olive Grove’s Coconut oil, warmed so it isn’t solid
- 2C Rolled oats
- 2/3C Almond meal
- 1/3C Coconut, finely shredded and unsweetened
- 1/2t Cinnamon
- 1/2t Sea salt
- 1t Baking powder
- 6-7oz Chocolate chips, or dark chocolate bar chopped
Preheat oven to 350 degrees with the rack in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil and 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 chips. The dough is a bit looser than a standard cookie dough. 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.
Makes about 3 dozen bite-sized cookies.