1 cup bananas, ripe and mashed, about 2 large bananas
1/2 cup dark chocolate chips
1 cup gluten free rolled oats
2 tsp vanilla extract
1/4 cup unsweetened shredded coconut, optional
Preheat the oven to 375F. Line two cookie sheets with unbleached parchment paper and set aside.
In a large mixing bowl add all the ingredients and mix well. With a medium cookie scoop drop cookie batter onto the lined cookie sheets a few inches apart. Flatten them slightly with the palm of your hand and bake for 10 minutes.
Let them cool on the baking sheet for five minutes. Store in an air tight container for up to 2 days.