This recipe is a mishmash of several different recipes I perused and to be honest, I’m surprised they came out as well as they did! Chock full of healthy fats, potassium packed bananas, and immune boosting spices, these are free from most allergens and the lack of sugar won’t be missed. They have a flavor and texture reminiscent of banana bread, but in cookie form.
3-4 very ripe bananas, mashed
1/4 coconut oil, melted (or melted butter/ghee if you don’t need these to be dairy free)
1 t vanilla extract
1 1/2 c rolled oats
1 c dried unsweetened coconut flakes
1/4 c almond meal (whole or blanched)
1/2 t sea salt
1 t cinnamon
1/2 t grated fresh ginger (optional)
1/2 t ground cardamom (optional)
1/2 c unsalted nuts, chopped finely (I used walnuts, pecans, and brazil nuts for a selenium boost)
1 c dried fruit pieces, cut small if needed (dates, apricots, apples, cherries, blueberries, raisins are all good options)
Preheat oven to 350 degrees F. Mash bananas well and blend with oil and vanilla. In separate bowl, combine oats, coconut flakes, almond meal, salt and spices and mix to combine. Add dry mixture to banana mixture and stir until a batter forms. Add chopped nuts and dried fruit pieces and stir again. Drop by the tablespoonful onto a parchment lined baking sheet and bake for 10-12 minutes or until cookies just start to toast on top. Allow to cool, and store in a sealed container on the counter for up to 24 hours, or in the fridge if storing longer. Yields about 3 dozen cookies.