Simple to make, yet so healthy. Gluten, grain and dairy-free with zero refined junk. Get your kids to help you mix together these treats! Kids love to mash bananas.
It takes less than 10 minutes to prep and all is within one bowl. Great for school lunches as you can make them nut-free by using chickpea or brown rice flour, SunButter, omitting the coconut and using allergy-safe chocolate chips.
If you want more sweetness, you can add a small amount of organic honey or maple syrup.
Ingredients:
*Makes 14 small cookies
**Use organic when possible
- 3 RIPE bananas well mashed
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1 tbsp cacao
- 1 tbsp hemp seeds or 1 scoop of collagen
- 1 tbsp of chia seeds
- 1 tbsp coconut oil
- 1/4 cup shredded coconut
- 1/2 cup of almond flour (nut-free and gluten-free alternatives: brown-rice or chickpea flour)
- 1 cup whole rolled gluten-free oats
- 1/3 cup SunButter (or any nut butter)
- Handful of dark chocolate chips (to your liking), we use “Enjoy Life” brand because they are allergy friendly
Preheat oven to 350. Line cookie sheet in parchment.
Mash bananas thoroughly and combine with shredded coconut and coconut oil until well mixed. Mix in remainder of ingredients and fold in chocolate chips. Spoon and flatten batter onto parchment paper. Ensure each cookie is flattened (we used the back of a spoon for this).
Bake about 15 minutes until golden around the edges.
Let cool 10 minutes before enjoying.
With love & gratitude,
Christine & Stephanie
