Ingredients:

1 ¼ cups gluten-free oats

¼ cup apricot preserves

1 banana

1 tsp vanilla

2 Tbsp coconut oil

¾ cup shredded coconut

Vegan chocolate chips

 

In food processor, pulse oats to break into pieces. Add remaining ingredients and pulse until fully combined. Scoop into one-inch balls and flatten slightly. Refrigerate or freeze for one hour. Dip cookies in melted chocolate chips. Store in airtight container in refrigerator or freezer.

Recipe submitted by the Gourmet Girls Gluten-Free Bakery and Bistro, in Tucson. See ad, page 17.