My friend Leah B. posted her version of these cookies on Face Book earlier this week. They are gluten-free, egg-free, and delicious!
For those who are not well-acquainted with cooking gluten-free, here are pictures of some of the products I used in this recipe:
|The almond milk and dark chocolate morsels can be found at Walmart; I had to go to a health foods store to buy the gluten-free oat flour. Or you can make your own by processing gluten-free oats in your blender.|
If you want a dairy-free version of this cookie, substitute chopped nuts for the chocolate morsels.
Chocolate Cranberry Banana Oatmeal Cookies
3 bananas, sliced
1/3 cup applesauce
1/4 cup almond milk
1 tsp pure vanilla extract
1 tsp ground cinnamon
2 cups gluten-free oat flour
1/4 cup dried cranberries
1 cup gluten-free dark chocolate morsels
Combine the bananas, applesauce, almond milk, vanilla extract and cinnamon in a food processor. Blend until smooth.
In a large bowl combine the oat flour, dried cranberries and chocolate morsels. Stir to mix up and then add the banana mixture. Mix with a spoon until well combined and all the flour is moistened.
Spoon about 1 1/2 Tablespoons of cookie dough for each cookie onto a lightly greased cookie sheet (or use an ungreased silicon sheet on the pan). Bake at 350 degrees for 20 minutes. This recipe makes about 30 cookies and they are good!
*this is a moist batter, so baking for the entire 20 minutes is necessary.