Gluten and Soy Free, and Vegan Sugarless Oat Cookies

These are such a yummy little treat. Perfect, even, for breakfast! They're sugarless, gluten and soy free, and vegan. You can mix and match the add-ins as you please, too. What's not to love??

You'll Need:
1 1/2 C. Gluten Free Oats
1 C. Shredded, unsweetened coconut
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cloves
1/4 C. Almond Meal
1 C. Any Combination: mini chocolate chips, dried cherries, raisins, dates, prunes, etc.; chop larger fruits.

3 Ripe Bananas, mashed
1/4 C. Canola Oil {Coconut Oil would work nicely here, I think}
1 tsp. Vanilla Extract

Combine the first group of ingredients, taking care to mix everything completely and break apart clumps of dried fruit.
Combine the second group of ingredients in a separate bowl.
Blend the wet ingredients into the out/fruit mixture.
Scoop rounded spoonfuls onto Parchment Paper and bake at 350 degrees for 10-12 minutes, until the edges are golden.

The cookies will hold together a bit better if you press them a bit as you're forming the scoops. After they're baked, take care in moving them from the cookie sheet. Once they cool, they'll hold together more, but they aren't the tidiest cookie around either!

Psst! You might also really like this gluten free, vegan, sugarless oatmeal cookie recipe.

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