Peanut Butter Banana Chocolate Chunk Cookies

From http://fooddoodles.com by Heidi

Recipe slightly adapted from Kitchen Karate
Makes about 2 1/2 dozen small cookies

• 3 large ripe bananas
• 1/2 C peanut butter
• 3 tbsp coconut oil(or substitute any flavorless oil like canola)
• 1 tsp vanilla
• 1-2 tbsp maple syrup
• 2 C old fashioned rolled oats(certified gluten-free if necessary)
• 1/3 C shredded coconut
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 C chocolate chips
• up to 1/2 C other add ins(dried fruit, nuts, or more chocolate chips) Optional

Preheat your oven to 350 degrees.  Mash the bananas in a large bowl and combine with peanut butter, liquified oil, maple syrup, and vanilla.  In a separate bowl mix the dry ingredients and then add to the banana mixture and mix well.  Add in the chocolate chips and anything else you want to add in and stir just till everything is evenly dispersed.
Line a baking sheet with parchment paper and drop cookies by spoonfuls 1″ apart.  Bake for 12-14 minutes just till set.  I baked mine till the edges of the oats on top turned golden.
Make sure they’re completely cool before putting them in an airtight container.  I’d even recommend leaving them on the counter for a couple hours because the bananas in them will make them soft if they’re covered too soon.