Terry’s Banana Coconut Chocolate Chip Cookies

chocochipcookiesFinally a cookie recipe that is wheat-free and uses up overripe bananas. Maple syrup adds sweetness instead of refined sugar from Terry Walters, author of Clean Food.

2 bananas, mashed
1⁄4 cup canola oil
1⁄4 cup maple syrup
1⁄2 teaspoon vanilla extract
1 cup rolled oats
2⁄3 cup brown rice flour
1⁄4 teaspoon baking soda
1⁄2 cup shredded unsweetened dried coconut
Pinch of sea salt
1⁄4 cup semi-sweet dark chocolate chips

Preheat oven to 350°F.
In medium bowl, combine bananas, oil, syrup and vanilla. In separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overstir). Fold in chocolate chips.

Line cookie sheet with parchment paper and drop batter by the heaping teaspoon onto sheet. There is no need to roll, flatten or shape the mounds. Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool.
MAKES 11⁄2 dozen cookies

(Copyright 2009 Sterling Publishing, Co., Inc.)

Terry talks about Eating Clean on Bloom Talk Radio

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Comments

2 Comments on "Terry’s Banana Coconut Chocolate Chip Cookies"

  1. Nancy Mattison on Thu, 4th Mar 2010 10:07 am 

    What a great recipe — all the things I love in one cookie! This could be veeeeeery dangerous.

  2. Shannon on Tue, 25th May 2010 9:51 am 

    I LOVE LOVE LOVE this recipe and so does my whole family and all my friends. I will never make another chocolate chip cookie! I used whole grain flour and a little less syrup because I used milk choc chips, which are pretty sweet. I also added flax seeds. Unreal recipe. And so good for you. Thank you Terry for all your amazing recipes. Love the book.

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