Banana Coconut Oatmeal Chip Cookies

Gluten Free, Vegan, Low Carb, Low Sugar

These cookies are made using only whole food ingredients, no refined sugars, no refined or white flours, and are low in sugar. Need we say more?! Oh yes, most importantly, they taste AMAZING!! Sort of like a mini banana bread but in cookie form with a twist. The banana keeps these cookies moist for several days when you store them in an airtight container. 

You can substitute chopped walnuts to cut out the chocolate and add some heart healthy protein. Or raisins/craisins would taste equally as good if you are into that kind of stuff:)

Banana-Coconut Oatmeal Cookies (PRINT RECIPE)
Makes about 18 cookies

Ingredients:
2 bananas, mashed
¼ cup coconut oil, melted
¼ cup maple syrup
½ teaspoon vanilla extract
1 cup whole rolled oats/gluten free whole rolled oats
Heaping 2/3 cup blanched almond flour
¼ teaspoon baking soda
½ cup shredded unsweetened coconut
¼ teaspoon salt
¼ cup semi-sweet or dark chocolate chips

Directions:

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. Combine bananas, oil, syrup, and vanilla in a medium bowl and mix well to combine.
3. Combine oats, flour, baking soda, coconut and salt in a separate, larger bowl and mix well.
4. Add the wet banana mixture to the dry ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Drop cookie batter onto the lined cookie sheet in tablespoon sized balls. You do not need to roll, flatten, or shape the cookies- they will look like little lumpy mounds and that’s great!
7. Bake in the oven for about 13-15 minutes or until the edges are and tops are lightly browned.
8. Remove from oven and transfer cookies to a wire rack to cool.
9. Enjoy!

Bake, eat, smile and share!
~Billie & Jennifer