This recipe is from my mother. She has been perfecting it her whole life, and I’m happy to share her latest version. These cookies are full of flavor and very satisfying, given the protein and healthy fat content. They are a nice way to transition away from refined white sugar and flour. Mom wanted me to tell you that every ingredient noted should be “heaping” versus the standard measured amount. I hope you enjoy them!

Makes approximately 14 medium-sized cookies

Ingredients:
2 ripe, large bananas
1 TBS coconut oil, melted if solid
1 cup quick cooking oats
½ cup peanut butter*
¼ cup bittersweet chocolate chips
½ cup rough chopped walnuts
2 TBS fine shredded coconut
1 ½ tsp vanilla
¼ tsp baking powder
¼ tsp cinnamon
1/8 tsp sea salt

*Choose a brand from the co-op that contains only peanuts and salt.

1.      Preheat the oven to 350 degrees.
2.      Combine all ingredients in a bowl.
3.      Using a heaping 1 TBS amount, spoon the mixture onto the baking sheet. Flatten slightly.
4.      Bake for approximately 13 minutes at 350 degrees. They are done when the edges are a touch brown but the middle still slightly soft.
5.      Cool on a wire rack.

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