chewy cocoaberry cookies

Couple’a if-y’don’t-haves for this recipe. Swap away, my beautiful friends, swap away!

If y’don’t have oat flour, pop about 2 3/4 cup of oats (rolled, old fashioned or whatever y’got) into your food processor and voila! Oat flour!

If y’don’t have dried mulberries, swap in raisins. Either way they should be raisin-sized, so if your mulberries are fat and moist, cut those babies in half with your kitchen scissors!

If y’don’t have pure maple syrup, swap in pure raw honey. (Although the maple syrup does add a hint of flavor, if you’re a big honey lover then go for it. You do you, boo!)

These won’t hit you over the head. They’ve got a very mellow cocoa flavor and a soft pop of sweetness, which is nice.

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Chewy Cocoaberry Cookies recipe

• 4 cups oat flour*
• 8 tbsp cocoa powder
• 1 tsp kosher salt
• 4 over ripe bananas, mashed
• 2 tbsp pure maple syrup
• 2 tbsp coconut oil
• 2 tsp pure vanilla
• 6 tbsp dried mulberries (halved if they’re big) (or raisins)

Preheat oven to 350. In large bowl, mix together dry ingredients; oat flour, cocoa powder and salt.

In medium bowl, mix together wet ingredients; bananas, maple syrup, coconut oil and vanilla.

Add wet ingredients to bowl of dry ingredients and mix well. Dough should be thick and somewhat moist. If too dry, add more mashed banana. Lightly mix in mulberries til dispersed evenly.

Form into generous tablespoon sized balls and place onto parchment paper lined cookie sheet. Gently press down on each with back of tablespoon to slightly flatten each cookie so they’re evenish thickness.

Bake til firm but still springy, about 8 to 10 min, removing before bottoms brown. Cool and enjoy!

Note:  To last longest, these are best kept in the fridge.