Ingredients
Units
Scale
- 3/4 cup mashed ripe banana
- 2/3 cup melted butter, vegan butter, or coconut oil
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 cups rolled quick-cooking oats
- 1/2 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup dark chocolate chips
- 1/2 cup coarsely chopped walnuts
- 1/4 cup raisins
Instructions
- Preheat the oven to 375 F/190 C. Line two rimmed baking sheets with parchment paper and set aside.
- Whisk all the wet ingredients together including the banana, butter, honey, and vanilla in a large bowl until combined.
- In a separate bowl, combine the dry ingredients including the oats, almond flour, coconut, baking soda, baking powder, and salt. Stir, then tip the oat mixture into the banana mixture.
- Add the chocolate chips, walnuts, and raisins. Mix everything together until thoroughly combined. Let the mixture rest for 10-ish minutes.
- Use a 3-tablespoon cookie scooper to portion out the dough onto the prepared baking sheets. Press the tops to slightly flatten. These cookies do not spread.
- Bake for 14 minutes, switching the sheets halfway through the baking time, or until the cookies are golden brown.
- Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack. The cookies firm up as they cool.