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“A gluten free sugar free and egg free cookie that is as delicious as it is healthy...YES really! This is a very versatile recipe you can easily interchange different fruits.”
READY IN:
20mins
YIELD:
36 bite sized cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees, racks in the top third.
  2. In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.
  3. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Fold in the chocolate chunks/chips.
  6. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment.
  7. Bake for 12 - 14 minutes or as long as possible without burning.
  8. NOTE The dough is a bit looser than a standard cookie dough, don't worry about it. you can substitue butter for the coconut oil if you dont have it on hand. As well you can substitue carob chips for grain sweetened chocolate chips or chop/shave a dark chocolate bar. You can make you own almond meal in by whirling them in a food processor for 30 seconds or so.

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