Ingredients
Scale
- ½ cup creamy, natural peanut butter (no added sugar)
- 1 large, very ripe mashed banana
- ¼ cup coconut oil
- 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups quick-cooking oats
- ¼ cup unsweetened shredded coconut
Instructions
- Prepare the Pan: Line a cookie sheet with waxed paper and set it aside.
- Melt the Wet Ingredients: In a saucepan over medium-low heat, combine the peanut butter, mashed banana, salt, and coconut oil. Stir continuously until everything is melted and completely smooth.
- Add Flavor: Remove the saucepan from the heat and stir in the vanilla and unsweetened cocoa powder. Mix until it’s smooth and has a beautiful, rich color.
- Add Dry Ingredients: Add the quick-cooking oats and shredded coconut. Stir until everything is thoroughly coated in the chocolate mixture.
- Portion and Chill: Using a 1 tablespoon measuring spoon or a cookie scoop, portion out the cookies and place them onto your prepared baking sheet. Place the sheet in the refrigerator or freezer for about 20 minutes, or until the cookies are firm
- Prep Time: 5 minutes
- Cook Time: 5 minutes