Makes 32 Squares.
• 3 tbsp coconut oil
• 3/4 cup Sucanat (or brown sugar probably works, but don’t pack it)
• 2 tbsp almond milk
• 1/3 cup mashed banana
• 1 tsp pure vanilla extract
• 1/4-1/2 tsp kosher salt, to taste
• 1.5 cups oats, ground into flour
• 1 cup raw whole almonds,
ground into flour (or use 1.5 cups almond flour)
• 1/4 tsp cinnamon
• 1/2 cup dark chocolate chips
1. In a medium-sized pot, heat the coconut oil over medium heat. Stir in the milk and sugar and bring to a low boil. Once it boils, immediately reduce heat to low and stir for a couple minutes until sugar is dissolved. Now, stir in the mashed banana. Turn off heat and stir in the salt and vanilla. Set aside.
2. In a high-speed blender, blend the oats until a flour forms. Add to a large bowl. Repeat process for the almonds, being sure not to overprocess them, as you don’t want the oils to release. Add to bowl and gently break apart any clumps with your fingers. It’s okay if a few almond pieces remain. Stir in the cinnamon.
3. Pour wet mixture over the dry mixture and stir well until no flour remains. Place bowl with dough in the freezer for 30 minutes. Remove from freezer and stir in the chocolate chips. Some chips may melt, but most should remain solid.
4. Line an 8-inch square pan with two pieces of parchment paper (one going each way). Scoop the cookie dough into the pan. Dip a spoon in water and spread it out until smooth. This dough will be very hard to spread, so it’s a bit of a slow process. Place it in the freezer for 1 hour and then cut into squares and enjoy straight from the freezer. Store in the freezer in an air-tight container. Will become very soft at room temperature, so please enjoy immediately.