• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper with coconut oil. Set aside.
• Peel, mash the ripe bananas with a fork or potato masher, and measure precisely, filling a measuring cup and sweeping the top or weighing in oz or grams (use the metric button above the ingredients for conversion).
• In a large mixing bowl, combine mashed banana, melted lukewarm coconut oil, unrefined cane sugar, soft brown sugar, vanilla extract, baking soda, and salt.
• Gradually stir in flour until it forms a thick cookie batter. Don't over-mix it, or the cookies won't be as light and fluffy.
• Stir in vegan dark chocolate chips.
• Scoop dollops of dough - one cookie is about 3 tablespoons of dough, 50g/1.8oz. I like to generously oil my hands and roll the dough between my palm to shape a ball.
• Place the batter onto the prepared cookie sheet leaving 1.2 inch/3cm between cookies - they expand in the oven, which prevents the cookies from sticking to each other.
• Bake for 12-15 minutes or until golden brown on top.
• Cool 5 minutes on the cookie tray, then slide a spatula under each cookie to transfer onto a cooling rack.

Storage

• Store in a cookie jar in the fridge for up to 4-5 days, or freeze in a sealed container and thaw the day before at room temperature.