Heidi Swanson calls these carnival cookies, not the sickly sweet artificial-coloured kind, but wholesome sugar-free bites packed with nutrients. The popcorn and chocolate chips bring to mind amusement park snacks.

Makes 22-24

1 1/2 c rolled oats

1/2 c almond meal or ground almonds

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp sea salt

1 1/2 c mashed bananas (about 3 or 4)

1 tsp vanilla extract

1/4 c coconut oil, softened or just melted

1 1/2 c popcorn

1 c chocolate of choice (chopped, chips, buttons or bits)

2/3 c whole nuts of choice (peanuts, hazels, almonds, pecans)

Preheat oven to 180C. Line 2 baking sheets with baking paper.

In a large bowl mix together the oats, almond meal, baking powder, cinnamon and salt. 

In a smaller bowl mix the mashed bananas with the vanilla and oil. Pour the wet ingredients into the dry and fold until combined. Then mix in the popcorn, chocolate and nuts.

Roll large tablespoons of dough into a tight ball and place onto your baking sheets, spaced apart. You can flatten them slightly if you wish.

Bake for around 15-18 minutes, rotating the trays halfway through baking.

Let the cookies cool on the tray to firm up.