Clean Eating: Chocolate, Peanut Butter, Banana, Oatmeal Cookies

Have a few ripe bananas sitting out?  Try this chocolate-peanut butter cookie recipe!

Clean Eating: Chocolate, Peanut-Butter, Banana, Oatmeal Cookies

3 large, very ripe bananas, peeled
1/2 cup creamy all-natural peanut butter
1 tbsp coconut oil, warmed but not melted ( I buy Nutiva Organic EVCO)
3 tbsp agave nectar or honey (I like Madhava's Organic Light Nectar)
1 tsp vanilla extract
2 1/2 cups old fashioned oats

2 tbsp ground flax (optional) (I like Bob's Red Mill Organic Flaxseed Meal)

1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt


Directions:
Preheat oven to 350°.

In a large bowl, mash the bananas, then stir in peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.

*Note:  If you use frozen bananas, their cold temperature will make the coconut oil congeal.  Make sure your naner-mix is room temp before adding the coconut oil!  (I learned this the hard way.)

In a separate bowl, stir together the oats, flax, cocoa powder, baking powder, cinnamon, and salt. Slowly stir the dry ingredients into the wet until they are fully combined.

Line a cookie sheet with parchment paper, and spoon out small spoonfuls of dough. 

This mixture made 36 small cookies.  

Bake for 12-13 minutes, and let cookies cool on the baking sheet for at least three minutes before moving to a cooling rack.  

Enjoy!