The Family Kitchen. They sounded promising, but I had to make a few changes because:
1) My husband despises coconut, so we never have it in the house
2) I only had 1 overripe banana--substitutions had to be made
Here's what I did:
1 ripe banana, mashed
1 c. unsweetened applesauce (if you have two additional ripe bananas, you could use them in place of the applesauce)
2 Tbsp. oil (I used vegetable, the original recipe said canola or olive)
1/2 c. natural peanut butter (I used crunchy--yum! You could substitute almond or cashew butter)
2 c. old-fashioned oats
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt (I used a pretty generous 1/4 tsp.)
3/4 c. dark chocolate chunks
Preheat oven to 350 degrees F.
Mix together the mashed banana, applesauce, oil, cinnamon, and salt. Put the oats and baking powder in a large bowl. Add banana mix. Stir in peanut butter until well combined. Stir in chocolate chunks.
Drop mounds of dough on a Silpat-lined baking sheet (I used a heaping tablespoonfuls). The dough does not spread much, so if you like a thinner cookie, be sure to press the mounds flat. Bake at 350 for about 12 minutes, then transfer to a wire rack to cool. With my cookie size, this batch made about two dozen.
I highly recommend eating these cookies warm--just like oatmeal. I woke up this morning and microwaved a couple of them for about 12 seconds. Perfect! These could be gluten free if you buy gluten free oats and chocolate. If you omit the chocolate (or use unsweetened), the only sugar would be what naturally occurs in the other ingredients. I'm thinking that a ripe, mashed avocado could be used in place of the peanut butter for people with nut allergies. Also, if you have some sort of aversion to eating chocolate in the morning (because you're crazy), I'm sure you could use dried fruit in place of the chunks. Be creative and enjoy!