making these to freeze and eat

Breakfast Cookies

from Bread & Wine

Serves 12

3 large ripe bananas, well mashed (about 1 1/2 C)

1/4 C coconut oil warmed to a liquid (you can also substitute olive oil)

1 t vanilla

1 C rolled oats

2/3 C almond meal

1/2 t baking powder

2/3 C shredded coconut

1/2 C chopped walnuts

1/4 C chocolate chips

Instructions:

In a large bowl, mash the bananas with a fork, then add in coconut oil and vanilla.

Add the oats, almond meal, salt, and baking powder, and stir until combined.  Add the coconut, walnuts, and chocolate chips, and stir again.

Form the dough into 12 balls on a parchment-lined baking sheet and flatten them a little bit.  Bake at 350 degrees for 14 to 16 minutes.