recipe slightly adapted from Super Natural Every Day by Heidi Swanson
- 3 large over ripe mashed bananas
- 1 teaspoon vanilla extract
- 1/4 cup extra virgin coconut oil, barely warmed
- 1 1/2 cups rolled oats
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2/3 cups roasted salted whole peanuts
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups popped corn
Preheat the oven to 350F. Line two baking sheets with baking paper.
In a large bowl, combine the bananas, vanilla and coconut oil. Set aside. In another bowl, whisk together the oats, almond meal, baking powder, cinnamon, & salt. Add dry ingredients to wet ingredients. Mix to combine. Fold in the chocolate, peanuts and popped corn.
The dough might appear looser than most cookies, but that is alright. Form 1 tablespoon worth of cookie dough on to your palm and shape small balls. Place about 1 inch apart on baking sheets. Bake for approximately 15-18 minutes until golden, swapping the baking sheet back to front once during the baking process. Remove from oven and cool on a wire rack. Will stay just fine in the fridge for a week in an air-tight container. Keep in the freezer for up to three months.