Chocolate coconut banana cookies

This is a recipe frequently requested by my husband because they are so good for breakfast or as a quick snack.  You can make this gluten free by using rice flour and it’s good for using up those getting old bananas on your counter.  I love that the only sugar is from the chocolate, bananas and maple syrup, not white sugar added in. As adapted from Clean Food here’s how I made it: 2 bananas, 1/4 C canola oil, 1/4 C maple syrup, 1/2 tsp vanilla extract, 1 C rolled oats, 2/3 C brown rice flour (I used whole grain wheat flour), 1/4 tsp baking soda, 1/2 C shredded coconut, pinch of sea salt, 1/4 C dark chocolate chips.

1. Preheat oven to 350  2.  Combine bananas, oil, syrup and vanilla in a medium bowl. In another bowl mix oats, flour, baking soda, coconut and salt.  Add all ingredients together and blend.  Add in choco chips.  3. Line a cookie sheet with parchment paper and spoon on batter.  Bake for 14 minutes then let the cookies cool on a wire rack.  Enjoy the yumminess of this (pretty) healthy snack!

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