Oatmeal-Raisin-Almond-Banana Cookies
 
Prep time
Cook time
Total time
 
These cookies double as a mid-afternoon snack, or an alternative to granola bars for airline flights.
Author:
Recipe type: Phase 3
Cuisine: Dessert
Ingredients
  • 1 cup gluten-free rolled oats
  • 2 Tbsp. Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon Real Salt sea salt
  • 1 cup creamy almond butter
  • ¼ cup agave nectar
  • ⅛ cup coconut oil
  • 1 large egg
  • 1 mashed ripe banana
  • ½ cup raisins
  • *optional – stir in ¼ cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees
  2. Stir together: 1 cup gluten-free rolled oats, 2 Tbsp. Bob’s Red Mill Gluten Free All Purpose Baking Flour, 1 tsp. ground cinnamon, ¾ tsp. baking soda, ½ tsp. Real Salt sea salt
  3. Mix together: 1 cup creamy almond butter, ¼ cup agave nectar, ⅛ cup coconut oil, 1 large egg, 1 mashed ripe banana
  4. Combine wet and dry ingredients and fold in: ½ cup raisins (and optional ¼ cup chopped walnuts)
  5. Bake for 12 to 14 minutes on an ungreased cookie sheet pan. Remove cookies immediately from the pan and cool on a cookie rack.
Recipe by at http://misnerplan.com/surprised-by-cookies/