I am not convinced a cookie that contains no flour and no sugar is still a cookie. Nonetheless, this recipe quickly turned into one of my favorites. In the short week since I baked these banana almond cookies, I have found myself buying bananas by the bunch instead of the one or two I typically buy only because I want to bake some more.
I am a snack junkie, you see. My habit of grazing throughout the day typically fills me to the point that I grab a snack after work and before I go to bed and forget about dinner altogether. I don’t miss sitting down to a meal in the evening all that much, and by going without most days of the week, I find I look forward to and appreciate a traditional meal that much more.
The key to fitting into my pants while this constant shoveling of snacks into my mouth occurs is to choose healthy snacks. I never buy food from the vending machine, and I always have an apple with me. When I want something sweet, I gravitate towards a combination of nut butter, shredded coconut, and chocolate chips rolled into a ball (recipes for which are all over the internet) or these apricot almond quick bites.
The point to this rambling explanation into my eating habits is these cookies are a healthy addition to any snack rotation. They make for a pretty good breakfast cookie too. Enjoy!
- 1½ cups ripe, mashed bananas (about 3 large to 4 medium bananas)
- ¼ cup coconut oil, warmed and melted
- 2 tablespoons almond milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 1¾ cups old-fashioned oats
- 1 cup almond meal
- ⅓ cup shredded, unsweetened coconut
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¾ cup chocolate chunks
- In a large bowl, mix together the bananas, coconut oil, almond milk, vanilla and coconut extract.
- In a separate bowl, combine the oats, almond meal, coconut, baking powder, cinnamon and salt.
- Stir these dry ingredients into the large bowl of wet ingredients.
- Fold in the chocolate chunks.
- Scoop the dough by 2 tablespoon scoops and roll into balls.
- Place the dough balls onto parchment-lined baking sheets, then gently press to flatten. The cookies will not spread during baking.
- Bake at 350 degrees F for 20-22 minutes. The cookies will look golden when done.
- Transfer to a rack to cool.