Original Inspiration: 101 Cookbooks
Serving Size: 2 cookies (I got 45 cookies out of this batch)
WW: 3 pointsplus for 2 cookies (loads of health benefits included!)
- 3 large, ripe bananas, mashed (around 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil (warmed slightly so it becomes liquid) or olive oil
- 2 cups rolled oats
- 2/3 cup almond meal (*You can just pulse 2/3 cup raw almonds in the food processor to make this. You want the texture to resemble sand when you are done)
- 1/3 cup unsweetened coconut, finely shredded (I had coconut flakes, so I just blitzed them in the food processor)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon baking powder
- 6 ounces chocolate chips or dark chocolate bar, chopped up (I used some leftover mini chocolate chips I had and that ended up being the perfect size chocolate pieces for these cookies. I used chocolate chips, since I have a ridiculous amount of them, but I can't wait to try them with a quality dark chocolate bar)
Preheat the oven to 350 degrees with your racks in the top third of the oven. Line two cookie sheets with parchment paper or silpats.
In a large bowl, combine the mashed bananas, vanilla extract, and liquid coconut oil. Set aside.
In another bowl, combine the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. When all of the dry ingredients are incorporated together, add them to the wet ingredients and stir well. Fold in the chocolate chips or pieces.
Expect the dough to be dry and fairly loose. You will think you did something wrong, but no worries! Drop less than a tablespoon-sized dollops of dough onto the cookie sheets about an inch apart (the cookies really won't grow on the pan). Bake for 13-15 minutes. The cookies should be beginning to brown around the edges. My oven is on the hotter side and I left them in for 14+ minutes.
Let the cookies cool on the stove top for 5 minutes and then transfer to a cooling rack.
Make sure you eat at least one or two of the cookies warm - to die for!