1 C rolled oats, and 1C quinoa flakes (or 2 C rolled oats) *make sure oats are marked Gluten Free if necessary for your diet.
2/3 C almond flour (aka almond meal, ground almonds)
1/3 C shredded, unsweetened coconut
½ tsp cinnamon
½ tsp fine grain sea salt
1 tsp baking powder
1tbsp ground flax seed
½ C chopped walnuts
¾ C chocolate chips (or a wee bit more)
Optional – add 1 tbsp hemp seeds for an extra boost of protein and EFA’s
Preheat oven to 350 degrees.
In a large bowl, combine bananas, vanilla, and coconut oil. Set aside. In another bowl, stir together the oats, almond flour, coconut, cinnamon, salt, baking powder and flax. Add the dry ingredients to the wet and stir until just combined. Fold in the chocolate chips and walnuts (and hemp if using). The dough is a bit looser than standard cookie dough but don’t worry about it.
Drop dollops of the dough (about 1 tbsp each) half an inch apart onto a parchment lined baking sheet. Bake for 15-20 minutes, until golden – may take a little longer depending on the size of your dollops. The cookies will be a little soft when finished, let them cool on a cooling rack.