Prep 5 mins
Cook 30 mins
- Blend first 4 ingredients.
- Add dry ingredients.
- Drop onto greased cookie sheet and bake at 350 degrees for 20-30 minutes.
I love this! I made them and the texture was a little strange, so then I added about 1/4 cup of honey and it was way better! I only left the in the oven for 14 minutes and they came out great. don't let them brown or else they are too dry.
Also, I have tried it with brown rice flour for gluten free. Since rice flower is more dry and flaky
I make it with 1 cup of applesauce (instead of 1/2) for a more runny moist mixture and bake it in a mini muffin pan :)
I am allergic to apples and used pumpkin instead. And in another batch I used pear butter and pumpkin because I was out of bananas. I also added carob chips and used gluten free flour and oats. These cookies were a big hit at Thanksgiving.
They definately dont taste like traditional oatmeal cookies, but still pretty good. Very few ingredients, super soft and moist, I actually ran out of oats but used 2 packets (3/4 cup) of maple brown sugar instant oatmeal. I also threw in a handful of chopped walnuts. This is more of a yummy powerhouse cookie. Thanks for posting, I will be making these again.