Ingredients
Equipment
Method
- In a medium bowl, mash the 2 bananas. Add in oil, honey, eggs, vanilla, and cinnamon. Mix well.
- Next, add in all the dry toppings (shredded coconut, dried fruit, nuts, hemp hearts, & ground flax) and mix. *For preferential eaters, see notes*
- Once combined, add the oats, flour, baking powder, and salt. Stir until combined.
- Using a cookie scoop, measure out large portioned cookies. Ours were about 3 inches wide.
- Bake at 350°C for 15-20 minutes or until browned on the bottom and no longer soft enough to sink when poked in the middle.
Notes
For preferential eaters, you may want to omit dry toppings like nuts, coconut and dried fruits until the end and sprinkle on top or make more than one batch. Add more seeds in place of nuts, chocolate chips or different types of dried fruit to switch up the tastes.
This recipe makes about 10 large cookies. Adjust the size of the cookies that work best for your family. Larger cookies will likely require longer baking times.
We love having a couple of these for snacks on the go or making mega cookies to increase the satisfaction factor!