Banana Coconut Chocolate Chip Cookies
Nb persons: 0
Yield: 9 cookies
Preparation time:
Total time:
Source: dietdessertndogs.com
| (adapted from Clean Food) | |
| 2 medium | bananas, mashed |
| 1/4 cup (60 ml) | canola oil, (I used organic olive oil) |
| 1/4 cup (60 ml) | pure maple syrup |
| 1/2 tsp (2.5 ml) | pure vanilla extract |
| 1 cup (240 ml) | old-fashioned rolled oats, (I used steel cut oats) |
| 2/3 cup (160 ml) | brown rice flour, (I used whole wheat flour) |
| 1/4 tsp (1 ml) | baking soda |
| 1/2 cup (120 ml) | shredded unsweetened coconut |
| pinch | fine sea salt, (I omitted this) |
| 1/4 cup (60 ml) | semi sweet chocolate chips |
Preheat oven to 350F (180C).
In a medium bowl, combine bananas, oil, syrup, and vanilla. In a separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overmix). Fold in the chocolate chips.
Line a cookie sheet with parchment paper and drop batter by heaping teaspoons onto the sheet [she doesn't specify how far apart; I'd say about one inch or 2.5 cm]. There is no need to roll, flatten or shape the mounds [here's where I had trouble: I would actually flatten them slightly next time.] Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly n a wire rack to cool. Makes 1-1/2 dozen cookies.
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