Ultimate Oatmeal Cookies
Have you ever had a monster cookie? This cookie is similar with all the good stuff it contains but remains healthy anyway!
2 to 3 ripe bananas mashed
1/4 cup shortening or butter
1 cup cane sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 a teaspoon of sea salt
1 & 1/2 cups gluten-free flour blend
1 teaspoon baking soda
3 cups gluten-free oats
1/2 a cup of raisins or dried cranberries
1/2 a cup of dark chocolate chips
1/2 a cup of raw sunflower or pumpkin seeds
1/4 cup shredded unsweetened coconut
Mash up the bananas and then add all your wet ingredients and either mix with a fork or use a hand blender.
Next add your flour, salt and baking soda mixing well.
Lastly, fold in your oats, dried fruits, chocolate chips, seeds and coconut.
Bake at 350 for 10 to 13 minutes.
Store cookies in the refrigerator for up to a week (I think, mine never last that long).
If your cookies spread too much, add more flour next time. Not all gluten-free flour mixes are the same so it may take some experimenting.
As with all gluten-free baking, use parchment paper to line your cookie sheets.
You can use any kinds of mix ins, you are not limited to my suggestions. Others I have tried: dried cherries, diced dried apricots, chopped pecans and cacao nibs.
My diet makes it hard for me to find breakfasts that are easy. I made these cookies as a quick breakfast for myself. They are closer to a granola bar than a cookie so I feel no guilt having them in the a.m. These are totally kid-friendly and make a great after school snack!