Banana Oatmeal Cookies

By Cathe Olson

banana oatmeal cookiesThese moist cookies contain no sweeteners, butter, eggs, or wheat.

2 cups rolled oats

2/3cup 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)

1/4 cup oil

1 teaspoon pure vanilla extract

3/4cup raisins

Preheat oven to 350 degrees. Lightly oil a cookie 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. In separate bowl or in food processor, beat together bananas, oil, and vanilla until smooth and creamy. Add banana mixture and raisins to oat mixture. Mix well. Drop cookie dough by tablespoons onto prepared baking sheet. Bake for 13 to 16 minutes, or until bottoms are golden brown.

Yield: 3 dozen

Variation: Carob or chocolate chips can be substituted for raisins if desired.