Categories: Breakfast

Ingredients

• 1/3 c rolled oats
• 2 T unsweetened shredded coconut
• 1 T cocoa powder (I used Hershey’s special dark)
• .5 T coconut oil, at room temperature
• large banana, mashed (I weighed it and the one I used was about 110 g)
• sweetener, to taste (I used 2 packets Truvia; if using liquid sweetener you may want to reduce banana)

Directions

1. Preheat oven to 350*F.

2. In a small bowl, stir together oats, coconut and cocoa powder. Stir in mashed banana and coconut oil, mixing until all ingredients are well combined. Add coconut extract and sweetener.

3. Pour batter into a large cookie-like shape on a baking sheet prepared with non-stick spray. Bake for approximately 15 minutes, or until top is firm to the touch. Allow to cool for a few minutes before removing from cookie sheet

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