Soft, chewy and no added sugar! Sweeten these classic oatmeal cookies with ripe bananas and raisins or dates. Plus, a touch of nut butter adds lots of flavor and holds the cookies together while keeping them vegan and gluten-free.
1 cup quick-cooking oats (see Tip)
¾ cup almond flour or almond meal
¾ teaspoon ground cinnamon
¼ teaspoon salt
2 medium ripe bananas, mashed
½ cup almond butter or natural peanut butter
1 teaspoon vanilla extract
¾ cup raisins or chopped dates
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