Blueberry Oat-Coco Cookies

These cookies aren’t overly sweet and are perfect to take on travels, long car rides, hikes, snacks on the go or perfect with a nice big mug of tea!

Ingredients:

• 2 medium ripe bananas (mashed!)
• 1/2 cup maple syrup (or omit if you don’t want them to be super sweet!)
• 1/2 cup shredded coconut
• 1/2 cup almond meal (ground up almonds!)
• 1 cup oatmeal – I used quick oats!
• You might need some plant milk to even out the texture!
• Add-ins: I used blueberries – add any fruit, nuts, seeds, chocolate chips, cinnamon or even cacao or a chocolate coconut cookie!

Instructions:

1. Mix together wet ingredients (banana, maple syrup, mashed banana)
2. Separately mix together dry ingredients: all 3 flours (and add in any dry toppings if you chose those!)
3. Mix them both together and add in fruit (you’ll wanna mix fruit in gently last – especially blueberries – I used frozen!) ..
4. Make sure the dough isn’t TOO sticky or TOO thick .. add tbsp by tbsp of either oat flour to make it less sticky or plant milk to make it less chunky! You will want a dough like consistency that doesn’t stick too easily/too much to your hand.
5. Chill in the fridge for 10 minutes while you preheat the oven to 350F
6. Line a baking sheet with parchment paper or a silicone sheet and either make lumpy cookies (which are fine and taste the same!) or you can shape them into balls and flatten like I did!
7. Bake for 15-18 min.. then take them out of the oven and let them sit on the tray for a few minutes.
8. Let them cool off the tray – on a plate or cooling tray – before you eat them!
9. Store in an AIR TIGHT container for a few days.

NOTE:  make double the dough and freeze half the dough to use later if you want! I always like to do that with anything I am making – sauce, soup, salad dressing, doughs etc!