3 cups rolled oats (use gluten free if following a gluten free diet)
½ tsp. salt
½ – 1 tsp. cinnamon OR ¼ tsp. allspice
¼ cup walnut oil or sunflower oil
¾ cup chopped pecan or walnuts
2 ¼ cups sliced bananas, lightly packed
1 eggs (optional)
Preheat oven to 400° F. Mix rolled oats, salt and cinnamon. Add oil and toss to coat. Set aside a few minutes.
Mash bananas with a fork or liquefy in a blender. Add nuts and bananas to the oat mixture and mix well.
Using a ¼ measuring cup, scoop 6 mounds of dough (slightly rounded) onto each of 2 unoiled cookie sheets.
Flatten cookies to about 5” across with a fork or spatula. Bake on a high rack for 10 minutes. Remove from the oven and press each cookie flatter with a fork. Return cookies to the oven and bake another 8-10 minutes.
VARIATION: Banana-Peanut Oat Cookies: Instead of the ¼ cup oil in Banana Oat Cookies, use 2 Tbsp. of peanut oil plus 2 Tbsp. of peanut butter. Toss the oil with the oats as directed above. Combine the peanut butter with the mashed banana and proceed with the recipe.