These cookies are a favourite of grown-ups and kids alike, especially in my home! I love these cookies because I always have the ingredients on hand to make them. Plus, since they’re so easy to make, they’re a great way to get my daughter involved in the cooking. They taste just as yummy with raisins if you don’t want the refined sugar in chocolate chips.
3 cups (750 mL) rolled oats
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) sea salt
2 large ripe bananas
1/4 cup (60 mL) melted coconut oil
2 to 3 Tbsp (30 to 45 mL) maple syrup
1/4 cup (60 mL) mini chocolate chips
Preheat oven to 350 F (180 C). Grease cookie sheet with coconut oil, or cover with parchment paper.
In food processor, pulse oats until ground to a coarse flour texture for oat flour.
In large bowl, combine oat flour, baking powder, baking soda, and sea salt.
In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in chocolate chips.
Place by spoonfuls onto baking sheet about 1 in (2.5 cm) apart. Bake for 8 minutes, until golden brown. Let cool on baking sheet for a few minutes, then remove and let cool on a cooling rack for 5 to 10 minutes.
Store for up to 5 days in the fridge or in the freezer for up to 3 months.