Banana Oatmeal Cookies: No Sugar, No Wheat, No Butter, No Eggs!

This is a recipe that I personally adapted from Cathe Olson’s Simply Natural Baby Food. While these cookies were originally designed for the health & happiness of babies, they are more than delicious for the whole family! We love them!

These moist cookies contain no sweeteners, butter, eggs , or wheat.

Banana Oatmeal Cookies

Ingredients:

• 2 cups rolled oats (the original Quaker oats, not the quick-cook kind)
• 2/3 cup almonds
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups mashed banana (about 3 bananas – the more ripe, the better!)
• 1/4 cup light olive oil (if you want an oil-free recipe, consider using one of the baking oil substitutions in the post HERE)
• 1 teaspoon pure vanilla extract
• 3/4 cup semi-sweet dark chocolate chips (I prefer vegan chocolate chips)…or raisins, dates, other nuts, or other dried fruit…make your unique variation and combination!

Vegan Chocolate Chips

Directions:

1. Preheat oven to 350 degrees. Lightly oil baking sheet. Grind oats and almonds to a coarse powder in food processor or blender. Pour them into a large mixing bowl. Stir in baking powder, salt, cinnamon, and nutmeg.
2. In a separate bowl or in food processor, beat together bananas, oil, and vanilla until smooth and creamy. Add banana mixture and chocolate to oat mixture. Mix well. (Here I add wheat bran, wheat germ and/or ground flaxseed to tighten up the batter if I’ve used big bananas or too many bananas. In addition it really packs in the nutritional punch and hardly changes the flavor.)
3. Drop cookie dough by tablespoons onto prepared baking sheet. Bake for 13 to 16 minutes or until bottoms are golden brown.

Yield: 3 dozen