After making version 1 and finding the correct recipe after, I set off today to make the proper version and was well rewarded. Unlike version 1 that was crispy these were soft and moist from the bananas and were like a traditional cookie.They would make a great breakfast item as well!
The recipe is adapted from Bethenny Frankel’s recipe.
Wheat Free Vegan Oatmeal Raisin Cookies Version 2
- 1 ½ cups oat flour
- ¾ cup old fashioned oats
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup organic sugar
- 1/3 cup organic raisins
- 1 tsp canola oil
- 1/3 cup almond/soy/rice milk (used vanilla Silk Almond)
- 1/2 cup banana puree (most of a 6 ounce stage 3 baby food jar)
- 1 tsp pure vanilla extract
Preheat oven to 375° and line two baking sheets with parchment paper.
Combine all the dry ingredients in a large mixing bowl and whisk together. Combine all the wet ingredients in a separate bowl.
Use a 1 Tbsp size disher to divide the batter onto the cookie sheets.
Makes about 2 ½ dozen cookies.