Friday, August 9, 2013

Banana Coconut Chocolate Chip Cookies

I love baking. Especially cookies. But sometimes I am too lazy busy to take the time to cream butter and sugar, or to separate wet from dry ingredients. Sometimes I just want to throw it all in a bowl, and still end up with a moist, fluffy, delicious cookie. And that is how this recipe came to be. A bunch of my favorites (banana! coconut! chocolate! Oh My!) thrown together, resulting in an incredible little treat.

The banana holds it all together so there are no eggs needed (why hello safe to eat cookie dough), and because the banana adds so much natural sweetness, they only needed 2 Tbsp of honey. (To compare, the Toll House cookie recipe calls for 1 1/2 cups of sugar) I feel better about letting my boys snack on these cookies. 

Printable Recipe

2 large ripe bananas
1 Tbsp Coconut Oil
2 Tbsp Raw Honey
1 tsp Vanilla
1 Cup Oat Flour (Plain oatmeal blended to a powder)
1 1/2 Cup Whole Oats
1/4 tsp Sea Salt
1/2 Cup Unsweetened Coconut
1/2 Cup Chocolate Chips

Preheat oven to 350
Put the bananas in a bowl, and mash them with the back of a fork.
Add in the oil, honey and vanilla, and mix well.
Add in the oat flour, oats, and sea salt, mixing until combines.
Fold in the coconut and chocolate chips.
Roll the batter into 1 inch balls, and place on a cookie sheet.
Bake for 15 minutes.



Linked up at A Southern Fairytale

1 comment:

  1. I love this quick recipe! And the flavors that you used are perfect! Pinned!

    Julie @ This Gal Cooks


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