Banana Cookies

Yields: About a dozen cookies
(I adapted this recipe from my sweet friend, Holly, in Atlanta.)
You really can’t mess these up! I’ve even thrown in some walnuts & chocolate chips to give
them a “richer cookie taste”. No one will ever believe they are gluten-free, dairy-free, and eggfree!

Ingredients:

• 3 Mashed bananas (the spotted ones are perfect for this!)
• 1/3 cup coconut oil (We use Spectrum organic coconut oil)
• 2 cups oats (We use Bob’s Red Mill gluten-free rolled oats)
• 1 cup dates, cut up (We have substituted with raisins, in a pinch)
• Cinnamon to taste

Instructions:

1. Combine bananas & coconut oil.
2. Stir in oats, dates (or raisins), & cinnamon.
3. Scoop out cookie dough mixture into small heaps & drop them onto a cookie sheet.
4. Bake at 350* for 12-15 minutes.
5. Allow cookies to set 2-3 minutes before transferring to a cooling rack.