Healthy Banana Coconut Chocolate Chip Cookies

It is 79 degrees here and we are on our way to meet neighbors for a little impromptu picnic of wine and more wine.  If you are not enjoying such nice weather right now, I am sorry.  Growing up in a cold climate, I will never forget what real winter weather is... nor will I take gifts like today for granted.

Cold or warm, any weather is the perfect back drop to get in the kitchen and bake. This morning I was eager to give this new recipe a whirl.  I figured these cookies would be divine given that they contain all of my favorite sweet things in one little ball: banana, coconut and chocolate. What is also amazing about these little, fluffy flavor bombs is what they don't contain:  butter, eggs, wheat or refined sugar.  This quick and easy recipe {no mixer required} provides a great excuse to let those bananas you have on hand get extra ripe.

Healthy Banana Coconut Chocolate Chip Cookies

2 bananas, mashed

1/4 c coconut oil, melted

1/4 c maple syrup

1/2 t vanilla extract

1 c rolled oats {I used old fashioned}

2/3 c brown rice flour {or white if that is your only rice flour option}

1/4 t baking soda

1/2 c shredded unsweetened dried coconut

pinch of sea salt

1/4 c semi-sweet or dark chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, combine bananas, oil, syrup and vanilla. In a separate bowl, combine oats, flour, baking soda, coconut and salt.  Add the banana mixture to the dry ingredients and mix until combined without over-mixing. Fold in chocolate chips.

Drop batter onto baking sheets by the slightly heaping teaspoon. Place in oven and bake until slightly brown, 11-14 minutes. Remove from oven and place on wire rack to cool and repeat with remaining batter.

My yield was 3 dozen cookies.

Source: Clean Food, Terry Walters