Banana Cinnamon Oatmeal Cookie
Who doesn’t love cookies! They are yummy and easy to carry around. The only thing bad about cookies is that it is not very good for us (at least most of the time). This cookie is special because I make them for my allergy kid. This cookie is free of dairy, soy, gluten and nuts (I offer it but I don’t add it to my batches). She packs it in her snack bag for after practice or just for when we are on the road for a while. Easy and delicious!
Banana Cinnamon Oatmeal Cookie Recipe
- 1 cup old-fashioned gluten free rolled oats**
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- 1 TBS of Raw Organic Agave (Non-Vegans can use honey as well.)
- 2 ripe medium bananas, mashed
**(I used Bobs Red Mill GF Oatmeal.)
Preheat oven to 350.
Put the oats, baking powder, cinnamon and salt in a food processor pulse a few times.
Set the dry ingredients aside.
Mash the bananas in a bowl or food processor (I just use my magic bullet)
Combine the wet mixture and dry mixture together,
Use a medium size cookie scoop to prepare this cookie on a cookie sheet. (Chill the dough for 15 min. if you are using a cookie scooper or use a piping bag to portion out the cookie on the tray since the dough can get sticky.)
Use a parchment paper liner or a silica liner.
Tip: flatten the cookie down a little.
Bake for 10-15 minutes.
This recipe makes 8-10 cookies, each serving is 2 cookies.
Top 8 Allergen Free