When I realized I had ten kilos of rolled oats in my pantry, it was time to whip up some treats and bring satisfaction to my sweet tooth in a fiber filled way.

Who doesn’t like a delicious chocolate filled cookie anyway?

The first time I made these, I couldn’t stop eating them.

The addiction to this greatness was real and I decided to whip up two more batches right after that.

Need I say more, YES I ate them all as well with the help of some humans. As I write this, I think I will whip up a few more cookies and see if I can play a game with my mind to not eat them in twenty-four hours.


Preheat oven to 350ºF and line a baking sheet with parchment paper or a non-stick baking mat. Set aside.


In a large bowl, combine oat flour, oats, baking powder, and salt. Set aside.

Melt coconut oil. In a medium-sized mixing bowl, mash together banana, sugar, coconut oil, and vanilla. Mix well.

Add wet ingredients to dry ingredients, mixing until just combined. Fold in chocolate chips and goji berries. Do not overmix.

I use a ⅛ cup measuring utensil (makes 19 cookies) or you can use a small ice cream scooper, to scoop out dough and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until the edges begin to turn golden brown.

Remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to a week.


Measure 1 ½ cups rolled oats and blend until it turns into a flour substance.