18 Dec Oatmeal, Raisin, Coconut Cookies

This is a favorite in the Kremer household! This recipe is a spin-off of the other Oatmeal Cookie recipe found on our site. In addition to the oats, this recipe includes unsweetened coconut, sunflower seeds and (if you’d like) chocolate chips. These hearty little cookies make a great after school snack, take-along for the next hike or adventure and on those days when you just simply want a cookie but don’t want the added sugar and junk found in most cookies.

Ingredients: 

• 1 small banana
• 1/2 cup coconut oil, melted
• 1 egg
• 1 tbs molasses
• 1 tbs honey
• 1 cup gluten-free oats
• 1/2 cup sunflower seeds
• 1/2 cup unsweetened coconut
• 1/4 cup raisins
• 1/4 cup chocolate chips (Enjoy Life brand) OR omit chocolate and double amount of raisins
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/4 tsp cinnamon (optional)

Steps:

1. Preheat Oven to 350 degrees
2. In food processor combine banana, melted coconut oil, egg, honey and molasses and puree until smooth.
3. Add in raisins, chocolate chips, sunflower seeds coconut, oats, soda, salt and cinnamon and pulse a few times until finely chopped and well mixed 

   NOTE: Running the oats, coconut, chocolate chips and raisins through processor is optional, however I’ve found it makes for a great texture and tends to spread the sweetness from the chocolate and raisins throughout the recipe, allowing you to use less of the sugary ingredients while still getting a tasty cookie. If you don’t have a food processor you can always just blend the wet ingredients (including banana) with a hand mixer, then add in the dry ingredients.

4. Form into balls and flatten on the baking sheet (these won’t flatten much on their own while baking so you’ll need to give them a little help).
5. Bake about 6-8 minutes or until golden brown (longer if you prefer your cookies crispy)