¼cupcoconut oil, warmed enough to be in liquid state
1tablespoonhoney
1tspalmond extract
Instructions
Preheat oven to 350° F. Line a cookie sheet with parchment paper.
In a medium bowl, whisk together the egg, mashed bananas, coconut oil, honey and almond extract. Set aside.
In a large bowl, combine oats, coconut, salt, almonds and cranberries. Pour in the banana mixture and mix thoroughly.
Place 2 tablespoons of the mixture onto prepared baking sheet and press flat to desired shape (cookies will not spread). Repeat until no batter remains. Bake for 22-25 minutes or until golden in color. Store at room temperature.
Notes
These cookies are a little on the softer/moister side, so I suggest storing them covered in plastic wrap or tinfoil on a plate at room temperature.