Gluten-Free Oatmeal Cookies

Number of Servings: 
About 2 dozen cookies
Recipe Source: 

Carol Kicinski of

  • 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
  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Store cookies in an air tight container at room temperature.