This is one of my new favorite cookies! I think I may add chopped walnuts to it next time for some “crunch.”
Recipe found on mothering.com. Submitted by Cathe Olson, author of Simply Natural Baby Food. She created this moist cookie recipe using no sweetener, butter, eggs or wheat.
- 2 cups rolled oats
- 2/3 cup almonds
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups mashed banana (about 3 bananas)
- 1/4 cup oil (I used canola)
- 1 teaspoon pure vanilla extract
- 3/4 cup raisins (I used 1 cup) – you can use carob or chocolate chips also or instead!
- Preheat oven to 350 degrees.
- Lightly oil a cookie sheet.
- Grind oats and almonds to a coarse powder in food processor, blender or coffee grinder.
- Pour them into a large mixing bowl.
- Stir in baking powder, salt, cinnamon, and nutmeg.
- In separate bowl or in food processor, beat together bananas, oil and vanilla until smooth and creamy.
- Add banana mixture and raisins to oat mixture. Mix well.
- Drop cookie dough by tablespoons onto prepared baking sheet.
- Because these don’t “settle” the way normal cookies settle, I recommend you form the cookie exactly the way you want it to look after it comes out of the oven. I “smoosh” the tops of mine down a bit more and they looked better and are more moist in the middle!
- Bake for 10 to 16 minutes (the original recipe said 13 to 16 but I had great success with 10 minutes making my cookies more moist and I made my cookies bigger also!) The recipe says yields 3 dozen. I made 2 dozen and my nutrition facts are for 2 dozen….
Nutrition Facts (per each of 2 dozen cookies…by my calculations) : 104 calories | 13g carbs | 5g fat | 2g protein