Ingredients
2
cups Gluten Free Chex™ oatmeal (from 16-oz bag)
1/2
cup rice flour blend
1/4
cup butter, melted (4 tablespoons)
1
ripe banana, mashed
2
eggs
3/4
cup crunchy almond butter
3/4
cup raisins
1
cup packed brown sugar
1
teaspoon gluten-free vanilla
1
teaspoon ground cinnamon
1/2
teaspoon gluten-free baking powder
Preparation
Heat oven to 350°F.
In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.
