Makes 20
INGREDIENTS
3 large ripe bananas, mashed
1 tsp vanilla extract
60g coconut oil
120g rolled oats
60g almond meal
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
100g flaked almonds
20g natural popcorn
150g dark chocolate melts
METHOD
1 Preheat a fan forced oven to 180 degrees Celsius and line a baking tray with baking paper.
2 In a large bowl combine the wet ingredients.
3 In a second bowl combine all of the dry ingredients except for the chocolate, almond flakes and popcorn.
4 Transfer the dry ingredients and combine with the wet ingredients, ensuring you combine well with a wooden spoon.
5 Toss in the chocolate pieces and almond flakes and stir well to combine.
6 Roll about a tablespoon of the mixture in your hands to create a ball, place onto the lined baking tray and continue until you have rolled all of the mixture.
7 Transfer to the preheated oven and cook for 14 minutes.
8 The cookies will be a light brown colour on top and a darker colour on the bottom.
The Carousel thanks Tanya Bartollini & Well Naturally for this recipe
