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1 cup banana puree (2 medium bananas)

1 teaspoon vanilla

1/4 cup chopped almonds

1 1/2 cup uncooked oatmeal

Pour banana puree into a bowl.  Add vanilla and stir.  Add the almonds and oatmeal and mix well.  Drop by tablespoonfuls onto a non-stick cookie sheet or use non-stick foil, parchment paper or non-stick spray.  Bake at 375 degrees for 20 minutes.

Makes 24 cookies.

Adapted from Dr. Nick Delgado’s, “Guilt Free Banana Cookies.”

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