Prep 20 mins
Cook 20 mins
This recipe came from a woman in my book group who was breast feeding and was following a strict breastfeeding diet, low in processed sugars. The ingredients and easy to find (often not requiring an extra trip to the grocery store), and the recipe is very easy to make. Only tip is to eat them soon after coming out of the oven, or reheat them if you are eating them later. They are a little spongy. Otherwise, they are a great, healthy, gluten-free and dairy-free treat! In contrast to what bacon girl said, pure oats are indeed gluten-free. Check out the multiple articles on celiac.com http://www.celiac.com/categories/Celiac-Disease-and-Oats:-Are-They-Gluten%252dFree%3F/
- 3 mashed bananas
- 1⁄3 cup margarine or 1⁄3 cup butter
- 2 cups oats
- 1⁄4 cup almond milk
- 1⁄2 cup raisins
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Melt margarine or butter in a small saucepan on low heat.
- Put all the ingredients in a mixing bowl. Mix well.
- Let stand for about 5 minutes, until oats are wet.
- Lightly grease a cookie sheet.
- For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.
- Bake the cookies for 15 to 20 minutes.
- Let cool on the cookie sheet for about 1 minute.
- Move the cookies to wire racks or a towel to cool.
These look good, but THEY ARE NOT GLUTEN-FREE! Oats have gluten in them.