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.”