- 2 bananas
- 1 c unsweetened apple sauce
- 11/2 c certified gluten-free oats
- 1/2 tsp kosher salt
- 1 Tbsp honey or maple syrup
- 2 tsp pure vanilla extract
- 3 c freeze-dried fruit
- 1/2 c seeds, nuts, or coconut flakes
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Put the bananas in a large mixing bowl and smash with a fork. Stir in the apple sauce. Add the oats, salt, honey or maple syrup, and vanilla extract.
- Put the freeze dried fruit in a plastic bag and crush with a rolling pin until the largest pieces are about 1/4-inch. Stir the crushed fruit into the mixture and let sit for 10 to 30 minutes.
- Drop about 2 tablespoons of batter onto the prepared baking sheets for each cookie (I use a # 40 ice cream scoop for this), spacing them about an inch and a half apart. Flatten the cookies and bake 30 to 35 minutes or until browned and fragrant. Let cool on the pans for 10 minutes.
- Store cookies in an air tight container at room temperature.
About Carol Kicinski
Diagnosed with gluten intolerance more than 20 years ago, Carol Kicinski has motivated millions to live happy allergen-free lives.
Carol founded Simply Gluten Free, a gluten-free recipe and lifestyle blog and website, in 2007. Its purpose is to educate, assist, and inspire those with celiac disease or intolerance to gluten, dairy, peanuts, grains, or other allergenic elements, and to assist those with vegetarian and vegan preferences. Her fans have made it one of the top gluten-free websites.
Carol’s recipe motto is “gluten-free recipes that are not just ‘good for gluten-free’ but just plain good, period!”
Carol is also a regular guest chef on television, the author of two cookbooks, a professional recipe developer and the founder and editor-in-chief of Simply Gluten Free magazine, one of the most popular gluten and allergen-free lifestyle magazines in the country.