Traditional oatmeal cookies contain at least ¼ pound or 1 stick of butter. Butter isn’t always bad, but saturated fats aren’t the best and should be limited, when possible. (The American Heart Association recommends that no more than 5 to 6 percent of calorie intake come from saturated fats.) This recipe substitutes bananas for the butter, reducing saturated fat and boosting the soluble fiber (a type of plant fiber associated with helping to reduce cholesterol levels) already present in the oatmeal. In addition, by including bananas in the recipe the amount of added sugar is reduced and the amount of potassium in the cookie is increased.
Note: These cookies are dehydrated in a low-temperature oven, rather than baked in the traditional way.
1 ¾ cup Bob’s gluten-free steel-cut oatmeal
1 ripe banana
½ cup agave nectar
1 tablespoon Madagascar vanilla bean seeds
2 tablespoons ground cinnamon
1/8 teaspoon sea salt
1 cup blanched, sliced almonds
¾ cup raisins, chopped
Preheat oven to 150°. Combine 1 cup of the oats, the banana, agave, vanilla seeds and cinnamon in a food processor. Blend until ingredients are smooth. Add the almonds and the remaining ¾ cup oats and pulse-chop until the almonds and remaining oats are coarsely chopped. Add the raisins and pulse-chop again until everything is combined to make a batter.
Drop ½ cup circles of batter onto a parchment-lined sheet tray. Moisten the palm of your hand with water and press slightly. (They should not be perfect circles, and pieces of raisin and nut will stick out.)
Dehydrate the cookies in the oven at 150° for 2 hours. The cookies should be moist but still hold their shape. Store covered at room temperature for up to five days.