Chocolatey Oatmeal, Coconut, and Banana Cookies

1 cup rolled oats

⅓ cup (scant) ground almonds (use a blender or food processor)

1 cup unsweetened, shredded coconut

¼ tsp. cinnamon

½ tsp. baking powder

2 large ripe bananas, peeled

½ tsp. vanilla

5 T. coconut oil (warmed so it’s liquid) or olive oil

½ cup chocolate chips

Preheat the oven to 350°.

Butter or grease 2 large baking sheets.

In a large mixing bowl, combine the rolled oats, ground almonds, shredded coconut, cinnamon, and baking powder.

In a smaller bowl, mash the bananas well; stir in the vanilla and oil. Add banana mixture to the dry ingredients and mix well. Stir in chocolate chips.

Drop 20 tablespoonfuls of dough onto the prepared baking sheets, 10 on each. Flatten the tops slightly so the cookies are about 1½ inches in diameter.

Bake for 15-20 minutes or until golden. Remove from the oven and let cookies sit on the baking sheets for a few minutes before transferring them to a wire rack to cool.

Yields 20 cookies.