1.In a large bowl combine oats, coconut, almond flour, flax seed, cinnamon, ginger, baking powder and salt. Stir together until well mixed.
2. In a separate bowl combine bananas, olive oil and maple syrup.
3.Mix well into a smooth, thick batter (some banana chunks can remain).
4. Add the dry flour mix into the wet dough and stir to combine. Fold in chopped candied ginger and grated beets.
5. Drop 2-tablespoon-sized cookie balls on the prepared baking sheets about 1 inch (2,5 cm) apart.
6. Bake 18 minutes or until the cookies are golden on the tops and start to brown the bottoms.
7. Store in an airtight container in the refrigerator for 3 days or the freezer for up to 2 months.

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