Ingredients

The following ingredients have 18 Servings
  • 1 1/2 cup rolled oats
  • 2/3 cup shredded unsweetened coconut
  • 1 1/2 cups mashed very ripe bananas ((about 3 medium))
  • 1/4 cup creamy peanut or sunflower seed butter at room temp or warmed slightly
  • 1/2 cup almond flour
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Instruction

  • Add the oats and coconut to a food processor or blender and pulse to make into a coarse flour. This is optional but makes for a more uniform batter.
  • Add the bananas to a medium bowl and mash very well with a fork or potato masher. Add the rest of the ingredients, stirring well to combine.
  • Put batter into the fridge  or freezer for 10-15 minutes while you preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Use a tablespoon-size measuring spoon to portion out mounds and flatten slightly until about 1/2-inch thick. I usually do some 1 tablespoon cookies and some 2 tablespoon cookies; you can bake them on the same sheet for the same amount of time.
  • Bake for 20-24 minutes or until firm and slightly golden brown around the edges. Remove from oven and let cool on the rack.
  • Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip top bag in the freezer for up to 3 months. Thaw overnight or in 15 second increments in the microwave.