Here is a recipe I prepared while in Costa Rica using the local ingredients that were available to me.
1/2 cup coconut oil
1 cup sugar (evaporated cane juice)
1 tablespoon chia seeds or ground flax seeds in 1/4 cup water
1 1/2 teaspoons vanilla
3/4 cups rolled oats plus 1 1/2 cup rolled oats
1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
2/3 cups raw almonds
1/3 cup banana flour (rice flour or all purpose GF flour may be used)
2 teaspoons ground raw cacao or cocoa powder
2 teaspoons agave
Preheat oven to 350oF. Line a baking sheet with parchment paper or grease lightly.
In a large bowl cream together the sugar and coconut oil. Add in the chia or flax seed mixture and vanilla and mix well.
In a blender or coffee grinder add 3/4 cups oats and process into a flour. Pour into a medium size bowl.
Add in the baking soda and cinnamon.
In the blender or coffee grinder add the almond and grind into a meal. You may need to shake the container several times in between processing so that the larger pieces get ground. It is okay if there are a few large almond pieces remaining. Add to the bowl of oat flour.
Pour the dry ingredients into the wet ingredients and mix well. You can mix the dough with a stand mixer or use your hands in the next step. Pour in the remaining oats and mix well to make a wet dough. Add in the banana (or alternative) flour.
Dough can be spooned up and onto the baking sheet. You can mold with your hand and flatten to desired shape.
In a small bowl mix the agave and cacao or cocoa powder. Spoon a small amount on top if each cookie.
Place baking sheet in oven and bake for 20 minutes. Remove from the oven. Cookies will still be soft. Allow them to cool before serving or storing. Makes about 18 cookies.