When I made these a few years ago, they had nuts, but nuts don’t really belong in tropical cookies. You can add some, if you want to, but you don’t need to. These should be soft when first taken from the oven, but will, if I recall correctly, become chewy/grow tough as they cool. You might want a cup of herbal tea, a hot carob drink, or a glass of almond milk for these, but I think they have a nice taste.
- 7 cups of oats
- 5 extra ripe (but not rotten) bananas
- 1/8 tsp salt (optional)
- 3/4 cup pineapple juice
- 1 cup canned or fresh pineapple
- 1-13.5 oz can of coconut milk
- Pre-heat oven to 350°F.
- Blend 4 cups of oats into a flour.
- In a large mixing bowl, combine the oat flour with more oats and the salt.
- Peel and blend bananas into a puree. Mix into the oats.
- Puree the pineapple with or without juice. Mix into the oats. If you didn’t add the juice to the blender, you can add it into the oats now.
- Open the coconut milk and pour the contents (both cream and water) into the oats.
- Mix well. I recommend a wooden spoon for this one. It may look like oatmeal when you are finished, and should be wet. If it’s too dry, and you’ve mixed thoroughly to make sure the wet ingredients were well distributed through the oats (or the oats through the wet ingredients) add a little more liquid or more pureed bananas/pineapple.
- Lightly grease a cookie sheet. May I recommend a little bit of coconut oil?
- Using a tablespoon, measure out the dough (1-2 Tbsp each) and drop onto the cookie sheets until cookie sheet is full of individual cookies, about half an inch apart from each other.
- Bake at 350°F for about 20-25 minutes. If they are still gooey to the point of being sticky, they may need a few more minutes (about 5), but expect them to be soft when they first come from the oven.
- Let cool for a few minutes.
- Best kept in the refrigerator, though it might be ok to freeze them if you won’t eat them within a week.
*Approved for breakfast or supper.