I love coconut. I eat it, drink it, and slather myself in it from head to toe. I love anything that smells like real coconut, and especially enjoy experimenting with it in recipes. So when I came across this cookie recipe on Heidi’s blog a while ago, I immediately went out and bought all the ingredients. One thing about these cookies is that I love all the ingredients by themselves. How can you go wrong with dark chocolate, banana, oats, coconut, and almond? Unfortunately, that also means it took me a long time to actually get around to making the cookies. Everytime I had all the ingredients on hand, I’d end up eating one of the essentials. A bunch of bananas will last about 2 days in our house, and once those are gone, I might as well use the chocolate chips for another recipe, or just to eat on their own. The coconut flakes would be willingly sacrificed to sweet potatoes, oatmeal, granola, and yogurt. Once I was left with the almond meal and coconut oil, I’d start over again.
So this past Sunday, driven inside by the rain, Cam and I decided it was a good day to bake. After looking through some saved recipes, I remembered these. And what do you know? We actually had everything, except for the chocolate, on hand (although in retrospect, we have a chocolate bunny that might have come in handy). I love when well-intentioned baking endeavors work out. Now we have a plate of delicious, nutricious cookies sitting on our table, which I justify eating for breakfast because they’re small and healthy and made of oats and banana 🙂
3 large, well-ripened & well-mashed bananas (1 1/2 cups)
1 tsp. vanilla extract
1/4 cup coconut oil, warmed to just melting (you can also use olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded and unsweetened
1/2 tsp. cinnamon
1/2 tsp. fine grain sea salt
1 tsp. baking powder
6-7 oz. chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in top third of oven.
In a large bowl, combine mashed bananas, vanilla, and coconut oil. In another bowl, mix oats, almond meal, coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix until combined. Add the chocolate chips. On a baking sheet lined with parchment paper, drop small spoonfuls of the dough (about 2 teaspoons full). Bake for 12-14 minutes until the edges start to golden. I left mine in for 14 min. and they turned out perfectly.
Makes about 3 dozen little cookies.