My husband loves oatmeal cookies and when we gave up butter and wheat flour he thought cookies were off the table, so to speak. Much to both of our delight, I invented these cookies that use while rolled oats, raisins, walnuts, bananaand some flour to make the real deal! They are fast, easy, and forgiving!
About 2-3 cups of oats (use gluten free if you need that)
1 ripe banana
1/2-3/4 c flour - I use millet or sorghum or a combination
1/2 -2/3 cup raisins (your taste)
2/3-3/4 c walnuts (your taste)
1.5 Tablespoons maple syrup
1-2 Tablespoons dark brown sugar
1 tsp baking powder
1/4 tsp salt
2 Tablespoons almond or soy milk if needed for moisture, but you might not need it if your banana mash to oat ratio is a good texture. You might use only a few drops.
I add 1Tablespoon amaranth seeds
And 1 Tabkespoon nutritional yeast but neither is necessary
Put the dry ingredients together and mix well. You can mash the banana in a separate bowl with the syrup and almond milk - or mash the banana right into the oat mixture - as you would butter - adding the syrup and whatever milk you need to give that cookie dough texture! Add raisins and nuts and put Tablespoon sized dollops on a silicone baking sheet at 350 degrees F for 15-30 minutes depending on the size of your dollops and how crisp you want them to be. Makes 12-20 cookies. Let cool and crisp up. Outer surface delightfully crunchy with a softer inner texture. We love 'em!