In a bowl add the
Coconut Oil (7 oz)
Caster Sugar (1/4 cup)
Salt (1 Tbsp)
and mix until it's formed a smooth cream. Set aside.
using a fork and add it to the coconut cream and mix. Add the
and continue to mix well.
In a board chop the
Bananas (1/3 cup)
crisps trying to avoid flying off the board (like it did to me) and set aside. Chewy banana chips are also good.
Oats (4 1/2 cups)
and mix well using a spoon. You mind it easier to mix using your hands. Once all the oats are mixed add the
Baking Powder (1 tsp)
Dark Chocolate Chips (1/4 cup)
, and banana crisps and continue to mix with your hands. Add the
Honey (2 Tbsp)
and continue to mix.
Once the dough is ready start to make the balls. I like to use a tablespoon or ice cream scoop to portion each cookie. Place the balls onto a baking sheet lined with parchment paper to avoid sticking.
Once all the dough is used place the tray into a preheated oven at 170 degrees C (340 degrees F) for 15 to 20 minutes or until the balls are golden brown.
Once baked leave them to rest for 5 minutes on the tray and then place them on a cooling rack until they are fully cooled down.
Keep them in a jar or plastic container with lid. You can also keep them in the fridge, this way they will last more than a week.