Coconut oil is available at health- or organic-food stores and at Whole Foods Markets (on the shelf next to the olive oils); olive oil may be substituted.
Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months.
Servings: 36 cookies
- 3 large ripe bananas, well mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, warmed slightly so the oil is not solid (may substitute olive oil)
- 2 cups old-fashioned rolled oats (do not use steel-cut, quick-cooking or instant oats)
- 2/3 cup homemade or store-bought almond meal (see NOTE)
- 1/3 cup finely shredded unsweetened coconut
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 6 to 7 ounces semisweet chocolate chips (may substitute bittersweet chocolate, chopped)
Position an oven rack in the upper third of the oven; preheat to 350 degrees. Line a large baking sheet with parchment paper or a silicone liner.
Combine the bananas, vanilla extract and coconut oil in a large bowl.
Whisk together the oats, almond meal, shredded coconut, cinnamon, salt and baking powder in a large mixing bowl. Add to the banana mixture, stirring until combined. Fold in the chocolate chips. (The dough will be a bit looser than a standard cookie dough.)
Drop 2-teaspoon dollops of the dough, spaced 1 inch apart, onto the baking sheet. Bake on the upper rack for 12 to-- minutes, until the edges of the cookies are golden brown. Transfer the cookies to a wire rack to cool completely before storing. Repeat as needed to use all the dough.
NOTE: To make almond meal, process 3/4 cup blanched, slivered almonds in a food processor until they are the texture of sand.
Adapted from a recipe on the blog "101 Cookbooks," by Heidi Swanson.
Tested by Randy Richter.
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