Yields 20 cookies

• ½ cup sunflower butter

• ½ cup virgin coconut oil

• 2 bananas

• 1 cup natural cane sugar

• 2 teaspoons vanilla

• 2 cups unbleached all-purpose flour

• 1 cup old-fashioned rolled oats

• 1 teaspoon baking soda

• ½ teaspoon salt

• ¾ cup dark chocolate chips

Directions

In a large mixing bowl, combine the sunflower butter, coconut oil, bananas, sugar, and vanilla until they are creamy. Then add the flour, oats, baking soda, and salt until the dough is smooth and creamy, about 30 seconds on medium speed. Finally, add the chocolate chips and mix until they are well incorporated throughout the dough—again, about 30 seconds on medium speed.

Chill the dough in the fridge for about 30 minutes. Then use a small ice cream scoop to heap the dough in two rows on a lightly sprayed baking pan (use organic coconut cooking spray, if possible). Bake for 15 minutes at 325 degrees and voilà!