This recipe comes from 101 Cookbooks. I had to make a few alterations due to allergies and ingredients I had on hand, and I'm sure the substitutions affected the flavor and texture a little.
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil) *I used olive oil
2 cups rolled oats
1/3 cup coconut,
finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped *I used a combination of both
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and olive oil. Set aside. In another bowl whisk together the oats,
almond meal milled flax seed/flour, shredded coconut, cinnamon, salt, and baking powder.
Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes.
**In my opinion, you need to cook these until you think they are getting ready to burn. I did not like the texture otherwise. However, everyone is different, and I made substitutions. The kids didn't really eat them, they just picked out the chocolate. (I don't know where they get that stuff from!) Next time, I think I'll make them with the almond meal and see if it makes a difference in taste and texture. Overall, this is a pretty decent cookie for what it is. It's certainly not going to be confused with a butter laden cookie, but it works to tame a chocolate craving and offer a healthier alternative to your kids. Because your kids might eat them. My kids are weird. Said with love, of course.