2 Banana (large, ripe, mashed)
1/3 cup Sunflower Seed Butter
2 2/3 tbsp Coconut Oil
2/3 tsp Vanilla Extract
1 1/3 cup Oats (large flake)
3 1/2 tbsp Unsweetened Shredded Coconut
2/3 tsp Baking Powder
1/8 tsp Cinnamon
1/8 tsp Sea Salt
1/3 cup Dark Chocolate Chips
Preheat oven to 350oF (177oC) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed bananas, sunflower seed butter, coconut oil and vanilla. Mix well, then add the oats, shredded coconut, baking powder, cinnamon, sea salt and chocolate chips. Mix again until all ingredients are evenly distributed.
Drop spoonfuls of the dough onto the baking sheet and flatten them gently with a fork. Bake for 15 to 17 minutes.
Remove the cookies from the oven and let them cool on the baking sheet. Enjoy!
Serving size: One serving is equal to one large cookie.
No chocolate chips: Use raisins, dried cranberries, chopped figs or cacao nibs instead.
No sunflower seed butter: Use tahini, peanut butter or almond butter instead.
Leftovers: Store in an airtight container in the fridge up to five days, or in the freezer for up to three months.
Makes 8 cookies
Total time: 25 minutes