Banana-Coconut
Cookies
There are loads of these recipes on the internet. They are gluten and egg free, often dairy free but I added chocolate chips! The recipe is quite forgiving so use up any nuts and seeds you have.
Makes about 15-20 cookies, depending on size. Both of the girls loved them and they were so easy to make, mashy, mixy, bake-y, done!
2 large very ripe bananas, mashed
40 ml coconut oil (or vegetable oil)
1 cup rolled oats
40 ml coconut oil (or vegetable oil)
1 cup rolled oats
80g ground almonds
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup chopped walnuts/sunflower seeds in whatever ratio you have
1/2 cup unsweetened flaked coconut
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup chopped walnuts/sunflower seeds in whatever ratio you have
1/2 cup unsweetened flaked coconut
1/2 cup dark chocolate chips
Heat
the oven to 180C. Line two baking sheets with baking paper.
In
a large bowl, stir together the banana and coconut oil. In another bowl, whisk
together the oats, ground almonds, baking powder, cinnamon and salt. Add the
dry ingredients to the wet ingredients and stir to combine. Stir in the seeds, coconut, nuts, and chocolate chips.
Drop
by the heaping tablespoon onto the prepared baking sheets. With the palm of
your hand, gently press down the tops of each cookie to flatten slightly. Bake until the cookies are very lightly browned,
about 20 minutes. Remove from the oven and cool on the baking sheets for about
5 minutes then transfer the cookies to a wire rack to cool completely.
Store
in an airtight container at room temperature for up to 5 days.
