Golden Nugget Cookies

Makes roughly 20 cookies

These cookies were a staple of the Roxanne’s Cafe dessert menu. Emma, our pastry chef, brought this cookie recipe to us that reminded everyone of banana bread. A quick energizing snack, these cookies get all of their sweetness and moisture from ripe bananas. Perfect for anytime of day, try them in the morning with a cup of coffee or tea. The dough can be made in a stand up mixer or prepared in a bowl where the bananas are mashed with a fork. This is an easy one bowl recipe that you are sure to enjoy!

Ingredients

-3 ripe bananas 

-2 cups rolled oats

-⅓ cup unsweetened shredded coconut

-⅔ cup almond flour

-⅓ cup melted coconut oil

-1 tsp vanilla extract

-½ tsp cinnamon

-½ tsp salt

6 ounces dark chocolate chips or chopped chocolate bar (milk chocolate works as well)

Instructions

-Preheat oven to 350 degrees

-Add bananas to a large bowl and mash until they are pretty smooth

-Add melted coconut oil and vanilla extract, mix until combined

-Combine dry ingredients: oats, shredded coconut, almond flour, salt, and cinnamon, in a small bowl

-Add dry ingredients to wet ingredients and mix

-Add chocolate to the batter

-Refrigerate batter and let sit for 15 minutes to let the oats soften (for amazing results, let sit overnight)

-Portion batter into flattened disks (roughly 2 tbsp each) and place on a baking sheet

-Bake for 20 minutes until the bottom of the cookies are golden