Make about 8 large or 12 small cookies
Ingredients:
¼ cup (60 ml) Brazil nuts
1 cup (240 ml) rolled oats
¾ cup (180 ml) oat flour
¼ cup (60 ml) hemp hearts
¼ cup (60 ml) raisins
1 cup (240 ml) unsweetened shredded coconut
1 tablespoon (15 ml) ground flaxseed
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) baking powder
1/4 teaspoon (1.25 ml) salt
3 ripe bananas, peeled
¼ cup (60 ml) coconut oil, melted
1 tablespoon (15 ml) honey
Method:
Preheat oven to 350 F (180 C). Prepare a baking sheet with pan spray or a silicon mat.
Place Brazil nuts in a zip-top bag and crush with a rolling pin into small pieces. Transfer to a bowl.
Make a dry ingredients mix by adding the oats, oat flour, hemp hearts, raisins, shredded coconut, ground flaxseed, cinnamon, baking powder, and salt to the nuts, and tossing all together to combine.
In a second bowl, make a wet ingredients mix by mashing the ripe bananas with a fork, then adding honey and melted coconut oil, and mixing all together until uniform.
When both mixes are ready, pour the wet ingredients mix into the dry, and stir to make a batter.
Spoon out balls onto a baking sheet, leaving space between to allow for spreading.
Bake for 10-15 minutes or until golden brown.
Cool cookies slightly on a wire rack. Serve warm.
Enjoy!
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