1/2cuprough chopped nuts such as almonds, pecans, or walnuts
1/2cupunsweetened shredded coconut
Preheat oven to 350 degrees. Line two sheet trays with parchment paper and set aside.
In a large bowl, mash bananas with the tines of a fork. Add melted coconut oil, vanilla and maple syrup and stir to combine. Then add oats, ground flax seed, almond meal, baking powder, salt, nuts, raisins and coconut. Mix thoroughly.
Drop level 1/4 cup scoops of batter onto prepared cookie sheets. Press slightly to flatten mounds. Bake for about 22 minutes until some of the peaks have turned golden and the cookies no longer look shiny and wet but matte.
These keep best in the refrigerator.
*Other dried fruits such as dates, apricots or apples may be substituted and will be delicious, just be sure to chop them into small pieces.