Ingredients
- 1½ cups quick-cooking oats
- 1 cup oat flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 medium ripe bananas, mashed
- 2 large eggs
- ¼ cup melted coconut oil or unsalted butter
- ¾ cup chopped dates or raisins
- ½ cup shredded unsweetened coconut
- 1 teaspoon vanilla extract
TIP: use gluten free oats/oat flour if needed
Baking
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.
Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a bowl until creamy. Add eggs (one at a time), coconut oil (or butter) and vanilla; whisk until well-combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
Reference: https://www.eatingwell.com/recipe/261074/no-sugar-added-oatmeal-cookies/