1 1/2 cups gluten free rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped ( I use raw peanuts or cashews)
1 cup dried fruit (I use 1/2 chopped dried dates, and 1/2 apricots)
3 ripe bananas, mashed
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
Preheat oven to 350. Line baking sheet with parchment paper.
In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine coconut oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 15-20 minutes or until edges are golden brown.
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped ( I use raw peanuts or cashews)
1 cup dried fruit (I use 1/2 chopped dried dates, and 1/2 apricots)
3 ripe bananas, mashed
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
Preheat oven to 350. Line baking sheet with parchment paper.
In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine coconut oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 15-20 minutes or until edges are golden brown.
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