2 and 1/2cupsgluten-free quick oats (not old fashioned oats)
1 Tablespoonchia seeds
1/3 cupchopped walnuts (or your favorite nut)
Preheat the oven to 325°F. Line 2 large baking sheets with a silicone baking mat or parchment paper.
In a large bowl, whisk together the mashed banana, and honey1. Once combined, add the almond flour, oats2, cinnamon, chia seeds, walnuts, and raisins. The dough will be thick and sticky.
For easy handling of the dough, spray your hands with cooking/coconut oil spray. Scoop 3 Tablespoons of dough, roll into a ball and place on the prepared baking sheet. Slightly flatten the tops into desired thickness— the cookies will not spread in the oven.
Bake for 13-15 minutes, depending on thickness until the edges are very slightly brown. These cookies took exactly 14 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies can be eaten as is, broken up over yogurt or smoothie bowl. Cookies stay fresh for up to 1 week when stored in a container or zip top bag in the refrigerator.
Make ahead tip: Cookies can be make and frozen for up to 3 months when stored in a zip top bag. To thaw, place in the refrigerator overnight. Cookies will then stay fresh in the refrigerator for up to 1 week.Using Spark Recipes Calculator these cookies ate 165 calories.1To make these vegan, omit the honey and 1 Tablespoon of maple syrup instead.2Be sure to use quick oats in this recipe. Quick oats are more finely ground up. They are sold right next to the regular whole oats. You can also make quick oats at home - measure 3 cups of whole oats and pulse in a food processor or blender 4-5 times. Then, measure out 2 and 1/2 cups.