Hear me out. 

I have a bunch of very ripe bananas on my counter; I'm visiting home this weekend; I have a birthday party and I just feel like baking something.  Well... that something ended up being two banana cookie recipes (the second one is coming soon!).   

Want to know what's so awesome about very, very ripe bananas?  They are sweet enough you don't need to add much else to sweeten them.  Here, no sugar is even needed!  

A cookie without sugar... yes, it exists!  

Now, I load these with dark chocolate - one with over 70% cacao. So, sure. These cookies now have a pinch of sugar, but the cacao gives them a powerful punch of antioxidants; proven to improve your mood and even help prevent heart attack and stroke.

So, we could all use some more dark chocolate!

These cookies have no flour, no sugar, no butter and no egg.  So, today I'm calling these my healthy little vegan treats.  And with gluten-free oats... I mean, you get the picture.  

Chocolate Coconut - Banana Cookies {gluten-free, vegan}

(makes about 20-24 cookies)

• 3 very ripe bananas, mashed
• 1/4 cup coconut oil, melted and slightly cooled
• 1 1/2 cups gluten-free rolled oats
• 1/2  ground almonds ("almond meal" will also work)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chopped walnuts
• 2/3 cup unsweetened, shredded coconut
• 3/4 cup chopped dark chocolate

Directions: 

1.  Preheat oven to 350 degrees. Line baking sheets with parchment paper. 
2. In a large bowl, whisk together the bananas with the coconut oil until combined and no lumps. 
3. In a food processor, grind the roasted almonds until small pieces - like a coarse flour. You can also use packaged almond "meal" instead of grinding your own.  
4. In a medium bowl, mix the oats with the ground almonds, baking powder, salt and cinnamon.  Add those dry ingredients into the banana mixture and mix until combined. Stir in the walnuts, coconut, and chocolate.
5. Refrigerate for about 15-20 minutes to firm up.  Do this if the dough seems too runny. 
6. Roll tablespoon-sized dough balls and place on parchment paper. Press down on the tops with your fingers (these will not flatten and spread very much while baking).
7. Bake until they are lightly golden brown, about 15 minutes. Rotate the sheets halfway through baking.  Take out and let cool on the sheets before you remove the cookies to wire racks. Store in an airtight container for up to a week at room temperature or in your refrigerator. 

You could omit the chocolate and add your favorite dried fruit for a wholesome breakfast cookie...

Either way, you'll come out on top.