Since this is a liquid-oil recipe (so no creaming of butter and sugar is required), it goes together in a flash. The batter doesn’t hold together like cookie batter usually does. I used a round-bottomed 1/4-cup measure filled about halfway to scoop the batter onto the cookie sheets in mounds. Usually it came out well enough, though sometimes I needed to reshape the mound a little. Don’t worry about it too much; as long as it’s in one contiguous lump, it will form itself into a cookie as it bakes. Just be warned that since they don’t rise, they will exit the oven in almost exactly the shape in which they entered it.
Quick to make with pantry staples, delicious like a bowl of banana oatmeal crossed with a cookie, and good for you, these cookies will be making regular appearances around here. Try them instead of banana bread next time you have some overripe bananas laying around, and I bet you’ll see a lot more of them too!
No-Sugar-Added GF Banana-Oatmeal Cookies
1.5 cups rolled oats (not quick or instant)
1 cup unsweetened coconut flakes, toasted if you have puttering time
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger (optional)
1/2 cup almond meal, or oat or wheat or other flour
1/2 cup sliced or chopped almonds
1 cup raisins
3 ripe bananas
1/4 cup melted coconut oil or butter, or liquid oil
1 teaspoon vanilla extract
Preheat oven to 350. Line two cookie sheets with parchment paper or silicone baking liners, or grease well.
In a large bowl, combine all dry ingredients and mix well.
In a medium bowl, mash the peeled bananas. Stir the egg in thoroughly, then add the oil or butter and vanilla and mix. Pour into the dry ingredients and stir together until well incorporated. If the mixture seems dry, add water or other liquid by the tablespoonful until it seems right.
Scoop batter onto cookie sheets in two-tablespoon mounds. Bake for 18 to 22 minutes, or until lightly browned.
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