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Preheat oven to 350 levels F. Line a huge baking sheet with parchment paper or a silicone baking mat.
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Streak oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a huge bowl till creamy and correctly combined. Add the dry substances and raisins (or dates) to the banana combination and hunch with a wooden spoon till combined. Scoop or roll stage tablespoons of dough into balls and space on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten a little bit of.
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Bake till firm to the contact and lightweight brown on the bottom, about 15 minutes. Switch to a wire rack to chilly totally. Repeat with the last batter.
Guidelines
Tip: Folks with celiac illness or gluten sensitivity ought to use oats that are labeled “gluten-free,” as oats are generally unfriendly-unsuitable with wheat and barley.
To provide forward: Retailer airtight at room temperature for as much as three days.
Gear: Parchment paper or silicone baking mat
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