Source: Conveniently Vegan by Debra Wasserman

2 large ripe bananas
2 cups quick-cooking rolled oats
1 cup sweetened flaked coconut
1/4 cup pure maple syrup

Peel bananas, place in a large bowl and mash with a fork until they reach a creamy consistency. Stir in oats, coconut and maple syrup. Spread mixture into an ungreased 9-inch square baking pan. Bake 30 minutes, or until light golden brown. (Increase baking time by 5 to 10 minutes for an 8-inch square pan.) Let cool, then cut into bars.

Makes 16 cookies.

Approximate values per cookie: 87 calories, 2 g fat, 0 cholesterol, 2 g protein, 16 g carbohydrates, 2 g fiber, 13 mg sodium, 22 percent calories from fat