What You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup coconut oil*
- 1/2 cup raw honey
- 1/2 cup packed light brown sugar
- 1/4 cup applesauce (I used one with a cinnamon twist)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe** banana (about 1 large)
- 1 cup old-fashioned rolled oats***
- 2 cups semi-sweet chocolate chips
- *if yours is in your pantry, stick it in the fridge for an hour to solidify it to a “softened butter” consistency
- **ripe, meaning black like the ones you would use in banana bread. But make sure to check for fungus and maggots – you don’t want to use those. (duh)
- ***I used Bob’s Red Mill Gluten-Free Old-Fashioned Rolled Oats
- ****if dough is too moist, cornstarch will help them rise
What to do:
- Whisk together flour, salt, and baking soda in a small bowl and set aside.
- Place coconut oil, honey and brown sugar into a mixing bowl and whisk together. Add applesauce and vanilla and stir until combined. Stir in banana.
- Add flour and mix until just combined. Stir in oats and chocolate chips.
- Drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, about 10 to 12 minutes.
After whisking together the coconut oil, honey, sugar, applesauce, vanilla and banana, you may notice that the “dough” is liquid-y. That’s okay, I promise! If the dough still seems moist after adding the flour, add a dash of cornstarch. I added approximately 1 teaspoon… maybe a pinch more.
Recipe was adapted from Six Sisters’ Stuff. I love their blog! Makes me wish I had sisters.