- 1 cup quick-cooking oats (see Tip)
- ¾ cup almond flour or almond meal
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 medium ripe bananas, mashed
- ½ cup almond butter or natural peanut butter
- 1 teaspoon vanilla extract
- ¾ cup raisins or chopped dates
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
- Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
- Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
- To make ahead: Store airtight at room temperature for up to 3 days.
- Equipment: Parchment paper or silicone baking mat
- Serving size: 2 cookies
- Per serving: 176 calories; 10 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 5 g protein; 13 mcg folate; 0 cholesterol; 9 g sugars; 0 g added sugars; 13 IU vitamin A; 2 mg vitamin C; 63 mg calcium; 1 mg iron; 76 mg sodium; 244 mg potassium
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