Oh. My. God.
These cookies might be one of the most amazing things I’ve ever made.
One of my college BFFs, Turner, was telling me yesterday about some Banana Coconut Chocolate Chip Cookies that she made from a recipe in the cookbook Clean Food (must find this!), and they sounded so good I was inspired to adapt my own version!
They came out absolutely amazing — healthy AND delicious? Sign me up! There’s just something about banana, oats, and coconut that goes together perfectly!
Oatmeal Banana Coconut Cookies
Makes 15 — 20 cookies, depending on size!
- 1 C oats
- 2/3 C whole wheat pastry flour
- 1/2 C unsweetened shredded coconut
- 1 Tbsp. finely ground flaxseed
- 1/4 tsp. baking soda
- 1/4 tsp. cinnamon
- Pinch of sea salt
- 2 very ripe bananas, mashed
- 1/4 C nonfat plain Greek yogurt
- 1/4 C pure maple syrup
- 1/3 C raisins (or dried cranberries, or chocolate chips)
- 1/2 tsp. vanilla extract
Preheat oven to 350.
In a large bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients, and then slowly add wet to dry, stirring gently until mostly uniform (there will probably still be some banana chunks, it’s fine!).
Spoon batter onto a cooking-sprayed or nonstick cookie sheet (or two, depending how large or small you want the cookies).
Bake about 14 minutes until lightly browned.
These are so great! Quick and easy to make, too.
The different flavors play upon each other beautifully, they aren’t too sweet, and they have a nice and soft, moist texture. YUM! And they’re healthy to boot!
Just the perfect thing for Tina’s “Cookie Friday”, right?