This recipe came from Facebook. It went the rounds for so long that there’s no way to trace it back to the person who originated it. I’ve revised it to the point that I choose to call it mine.
This is the Facebook recipe:
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon
Drop by spoonfuls onto baking sheet. Bake at 350 for 15-20 minutes.
Now, here’s MY version. The recipe is at the bottom of the page.
Mash (peeled, DUH!) very ripe bananas:
Since I’m vertically challenged, I do jobs like this in the sink.
When the bananas are mashed into soup, add the wet ingredients (that includes the raisins):
In a separate bowl, combine the dry ingredients:
Mix everything together and add the nuts:
Form into 2″ cookies on an oiled baking sheet. I use spray-on olive oil.
Bake. Move to cooling racks and cool completely.
Serve with your favorite non-dairy milk.
Here’s the recipe with the measurements:
Tommie’s Oatmeal Raisin Nut Cookies
3 large very ripe bananas, mashed thoroughly
1/2 cup unsweetened apple sauce
1/4 cup almond milk
1 tsp vanilla (I use less of some DD made since it’s strong)
1/2 cup raisins (these aren’t optional—the cookies need the sweetness, believe me)
2 cups quick-cooking oats
1/2 to 1 tsp cinnamon
1/2 tsp sea salt (I like to use kala namak)
2 tsp The Vegg (optional but it makes them taste much richer and it adds only 20 calories to the whole batch)
3/4 cup nuts (I use black walnuts)
Preheat the oven to 350 degrees F.
Combine all the wet ingredients in one bowl and the dry in another. Mix together, adding the nuts last. Form into 2″ cookies on oiled cookie sheets. Bake for 25-30 minutes or until golden brown (ovens vary so use the time that works best for you). Remove to cooling racks and cool completely before storing in an airtight container. I put mine in the fridge. Makes two to three dozen cookies (it depends on the size of the bananas).