Banana and Oat Cookies with Chocolate Chips

In a bowl add the Coconut Oil (7 oz), Caster Sugar (1/4 cup), and Salt (1 Tbsp) and mix until it's formed a smooth cream. Set aside.

Mash the Banana (1) using a fork and add it to the coconut cream and mix. Add the Eggland's Best Classic Egg (1) and continue to mix well.

In a board chop the Banana (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.

Add the 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.