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+ servings

Carnival Cookies


  • 1 ½ cup (~ 3 large) bananas, mashed
  • 1 tsp vanilla
  • ¼ cup coconut oil, warm, but not hot
  • 1 ½ cups rolled oats
  • ½ cup almond meal/flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp fine-grain sea salt
  • 1 cup bittersweet or dark chocolate chips (or 6-7 oz chopped bittersweet chocolate bar)
  • cups peanuts
  • 1 ½ cups (heaping) popcorn


  • Preheat oven to 350 degrees F
  • Line two baking sheets with parchment paper.
  • In a large bowl, combine the bananas, vanilla and coconut oil. Set aside.
  • In a medium bowl, combine the oats, almond meal, baking powder, cinnamon, and sea salt.
  • Add the dry ingredients to the wet and stir until combined.
  • Fold in the chocolate, then the peanuts and finally the popped corn. (** Note: the dough will be on the loose side)
  • Shape the dough into small balls (~ 1 heaping Tbsp each). Place them an inch or so apart on the prepared pans.
  • Bake for 15 – 17 minutes, swapping the sheets from top to bottom in the middle of the baking time, until the bottoms of the cookies are deeply golden.
  • Remove the pans from the oven and after 5-10 minutes, transfer the cookies to a wire rack to cool.