These cookies are not only delicious, they are much lower in sugar and fat than regular cookie recipes. Make these ahead of time and store in the fridge or freezer for an easy-to-grab snack or treat. You could also pair these cookies with a piece of fruit and some protein (such as Greek yogurt or a hard boiled egg) for a quick, filling breakfast! These cookies are a fantastic way to use up any over-ripe bananas you may have lying around. It's easy to make this recipe vegan - just choose a plant-based milk and make sure you buy vegan chocolate chips! As always, if you try this recipe make sure you tag us in your photos on Facebook and Instagram @VancouverDietitians!
3 over-ripe bananas
1/4 cup milk of choice
1 tsp vanilla extract
1/3 cup applesauce
2 cups rolled oats
1 tsp cinnamon
1/2 cup chocolate chips
Preheat oven to 350F.
In a bowl, mash bananas.
Mix in milk, vanilla extract, and applesauce.
Mix in oats and cinnamon until combined.
Fold in chocolate chips.
Using your hands, form balls with the cookie dough and flatten on baking sheet.
Sprinkle with shredded coconut.
Bake for 18 minutes until done.