These cookies combine the wonderful taste of things I love: coconut, bananas, and oats. What a great combination. These soft, moist cookies have such a wonderful taste with just the right amount of sweetness. And they are somewhat healthy for being in the cookies category and even vegan too. They are also super easy to make. All in all, a great yummy cookie.
Coconana Oat Cookies
modified from the recipes for ibs cookbook
3 ripe bananas, mashed
1 tsp vanilla extract
1/4 cup unsweetened applesauce
1/4 cup agave nectar
1/2 cup oil
1 Tbsp coconut milk
1 cup oat flour (steel cut oats if you mill your own flour)
1tsp baking soda
1 tsp cinnamon
1 cup rolled oats
1 cup shredded coconut
yields about two dozen cookies
Preheat the oven to 350F.
In a blender, mix together the bananas, vanilla extract, applesauce, agave nectar and oil
If you mill your own flour, grind steel cut oats to make oat flour. I of course use my WonderMill.
Add the flour, baking soda and cinnamon to the mixture in the blender and blend it all together.
Fold in the oats and coconut.
Finally, scoop the cookie dough onto your baking stone/greased cookie sheet and bake the cookies for about 18 minutes.
Let the cookies cool on a rack.