Hippy Monster Cookies

As you all well know, anything remotely good for you or healthier than the traditional version is always mocked for being "hippy". These cookies are not going to make your personal trainer jump for joy (you have a person trainer right?) but they are a big step up quality and nutrition wise from the average white sugar/vegan butter cookie. They will hit every sweet and salty note you are craving and you can feel good about eating just one or feel guilty and eat three. No judgement here.

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Tender oatmeal cookies sweetened with sucanat and coconut oil and stuffed with chocolate chunks, banana chips, macadamia nuts and shredded coconut.
 
Hippy Monster Cookies
yields 12 medium sized cookies
1 1/2 cup sucanat
1 cup solid coconut oil
1/4 cup almond milk
2 tbl ground flax seed
1 tsp vanilla extract
1 1/2 cup regular rolled oats (not instant)
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup banana chips, roughly chopped
1/2 cup shredded unsweetened coconut
1/2 cup toasted macadamia nuts, roughly chopped
1 1/2 oz chocolate bar, roughly chopped ( I used a chocolate raspberry bar for even more flavor)

Preheat the oven to 350.
Line 2 baking sheets with foil or parchment and grease with cooking spray.
Cream the sucanat and coconut oil together in a large bowl or stand mixer until fluffy.
In a blender, combine the milk and flax seed and blend for 2 minutes until frothy. Add the flax milk to the sugar along with the vanilla and mix to combine.
Add the oats, flour, baking soda and salt and stir to combine. Add the banana chips, coconut, macadamia nuts and chocolate and mix one last time until the dough comes together.
Scoop out 12 evenly sized balls of dough (6 on each sheet) and press down to just barely flatten.
Bake for 12 minutes or until just under baked.