No sugar. No butter. No eggs. No flour. I know it’s hard to believe, but these are some of the best delicious/nutritious cookies I’ve ever tasted. Whether you’re gluten intolerant or just looking for a sweet treat to make, they’re exactly what you’re looking for. Soft and chewy like granola, they’ll be gone before the pan has even cooled off!
What you’ll need:
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup of almond meal (I cheated and used gluten-free flour instead)
1/2 cup mixed nuts, finely chopped (almonds, walnuts, pecans)
1 cup dried fruit (craisins, raisins, dried cherries)
3 ripe bananas, mashed (frozen is fine too!)
1/4 cup canola oil
1 teaspoon vanilla extract
What to Do:
Preheat your oven to 350 degrees
In a bowl, combine the rolled oats, almond meal/gluten-free flour, mixed nuts and coconut flakes. Stir in the cinnamon and dried fruit. In another bowl, combine the canola oil, mashed banana and vanilla extract. Then pour the wet ingredients over the dry ingredients and mix well.
Now, you can go for the typical spoon-the-batter-straight-onto-the-pan method, or be extra fancy and mold the dough into circular cookie cutter to get a more uniform shape (mine are just spoonfuls of dough…I’ll do anything to minimize dishes I have to clean!)
Bake for about 20 minutes…or as my Aunt Evie would say, “until they’re done.”
Warning: Must be eaten right out of the oven for full flavor effect…these aren’t the kind of cookie you store & save.
Special thanks to Blueberry Girl and Pinterest for inspiring this recipe!