Here’s a ‘no refined sugar’, gluten-free healthy breakfast cookie that’s great for breakfast on the run,  bedtime snack and I love them for travelling as well.  They freeze really well and you can modify the ingredients as you see fit.

Ingredients:

makes about 20 three inch cookies

3 large ripe bananas, mashed (1.5 cups)

2 tbsp coconut oil, melted

1 egg

1 tsp vanilla extract

2.5 cups rolled oats (I use large flake)

1/3 cup unsweetened coconut flakes

1/2 tsp sea salt

1/2 tsp cinnamon

1 tsp baking powder

1/2 cup raisins or dried cranberries

1/2 cup dark chocolate chips

Method:

Preheat oven to 350F.  Prepare baking sheets with parchment paper or silicone liners. Set aside.

In medium bowl, mix together oats, coconut, salt, cinnamon, baking powder, raisins and chocolate chips. Set aside.

In food processor, puree bananas (or you can mash by hand). Add in egg, coconut oil and vanilla. Blend well. Add wet ingredients to oatmeal mixture and mix well.

Drop by 2 tablespoon sized dollops about 2 inches apart on cookie sheet.  Bake for 13-15 minutes, until bottoms are brown. You may need to rotate your pans halfway through or leave them in a little longer, depending on your oven, and their size.

Cool. Keep in an airtight container in the fridge. Enjoy!