One thing I love about this recipe is that you dont need to be exact with proportions of the ingredients. Add WHATEVER you want to them...perfect time to use up anything you have lying around the kitchen!
Prep time: 10 minutes. Bake time: 20 minutes. Total time: 30 minutes.
Ingredients:
2 bananas (Tip: the more ripe, the more sweet the cookies - beware!)
1.5 cups whole gluten-free oats
2 tbsp Cinnamon (I love cinnamon!...so maybe 3!)
3 tbsp 100% cacao powder
1/2 cup unsweetened coconut chips/shredded coconut
2 tbsp flax
2 tbsp chia
Procedure:
Mix all ingredients in a bowl. I prefer whole oats, so I manually mixed the ingredients. If you prefer a “smoother” cookie texture, you can blend the ingredients together in a mixer/blender.
*Feel free to add nuts/seeds or their butters, protein powder, chocolate chips, dried fruit or even a plant-based milk (may become too liquid-y so be careful). If you feel like adding in eggs as a binder, you can do that as well. I used flax as a binder this time around.
Spoon out onto baking sheet to desired cookie size.
Bake at 360 degrees for 20 minutes (time required will depend on the size of cookies as well). With the above recipe, these cookies do not expand! Makes 12 "regular" cookies.
Serve with coconut cream, nut/seed butters or just as a fibrous tea-time snack. I like to refrigerate them between parchment paper in a glass container. Always a fresh snack!
Cheers!
Dr. Mawji