Here's what you need:
3 very ripe bananas
2 cups gluten-free oats
1/4 cup chopped walnuts
1/3 cup applesauce
1/4 cup almond milk (unsweetened)
1 tsp vanilla extract
1/2 tsp cinnamon
Here's how you make it:
For this recipe, I find that the blacker the banana is the better. Once they start to turn, you can put them in the freezer until you need them.
First, preheat your oven to 350. Next, peel and mash your bananas. Add in the applesauce, milk, vanilla, and cinnamon and stir them together. Lastly, add your walnuts and oats and stir them together.
Using a tablespoon, place dollops of the mixture onto a non-stick cookie sheet and press them flat. Bake for 15 minutes and remove to cooling rack. Makes 15-20 cookies per batch.
And, that's it! It took us about 30 minutes from start to finish. (Sadly, they were so easy to make that I had to think of a new activity...)
In general, the cookies were a big hit. A few people found them a bit odd, mostly because of the lack of extra sugar and flour. I thought they were delicious and I had several people asking me to post the recipe so that they could try them at home. If you do decide to try them, leave me a comment letting me know how you liked them.
That's it for today - thanks again for reading and, until next time: peace y'all!











