Oat'Nana Cookies

You know, studying is not as it was, oh let's say 10+ years ago, where fractions and foreign languages lulled me to wonderful naps. Sure, growing up is not all sugar and spice, with bills and wrinkles increasing daily, but studying sure is a whole lot more interesting, and far much tastier, these days. I find temperature, moisture levels and the role ingredients play in bringing varying results fascinating. Perfection is hard to come by, I've learned that too.
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.

Oat'Nana Cookies

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.