Feeding kids, who are growing, learning, developing and in need of intense attention spans as they make their way through these crazy-ever-changing young years, is harder than I could have imagined. So when nutrition packed 'sweets' have kids running to the kitchen, drooling as they see cookies come out of the oven, you've got my attention, and I'm all game for more research.
adapted from 101 Cookbooks
3 ripe bananas (fresh, not from frozen as they become too moist once thawed)
2 tbsp real vanilla extract
1/4 cup olive oil
2 cups rolled oats
2/3 cup ground almond
1/2 cup unsweetened shredded coconut
1 tbsp cinnamon
1/2 tsp salt
1 tsp aluminum free baking powder
6 - 8 ounces quality dark chocolate, chopped into chunks
Preheat oven to 350 F.
Mash banana, add vanilla and olive oil.
Combine oats, ground almond, coconut, cinnamon and baking powder. Stir into the mashed bananas. Fold in the chocolate.
Form 1 inch balls with the palm of your hands. Place 1/2 inch apart on parchment paper lined baking sheet, give a little smoosh on each to shape into a round cookie.
Bake in preheated oven, about 14 minutes.