I have received such tremendous response from my egg-free, milk-free vegan cakes posts, I thought I would share this recipe for gluten-free, egg-free, sugar-free oatmeal cookies. Because these cookies contain no sugar, they depend on the bananas and the raisins to give them a sweet taste. Fully ripe bananas work best and will make the cookies taste sweeter than bananas that are not as ripe. I have found that pureeing the bananas instead of mashing them makes a tremendous difference in the sweetness and flavor of the cookies. I think this is because the thinner puree is “wetter” than mashed bananas and can be more evenly distributed throughout the dough so the sweetness and flavor of the bananas is more pronounced.
All oats are naturally gluten-free, but Quaker brand oats often contain trace amounts of gluten. I telephoned the Quaker Oats company this morning to verify this and was told that they buy their oats in bulk and there is a possibility of gluten cross-contamination during transport and processing. So if gluten allergy is a concern, make sure that the oats you use in these cookies are labeled as gluten-free.
You could also make these cookies milk-free by substituting 1/4 cup of water for the skim milk (I have done that and have noticed no difference in taste or texture)… soy-free if you do as I do and use melted butter instead of margarine… and nut-free if you omit the walnuts I have added to this recipe.
Note: Before you make these cookies, be sure to read my update to this post.
3 medium ripe bananas, mashed
1/3 cup butter or margarine, melted (I use butter)
2 cup uncooked quick-cooking gluten-free oats (NOT Quaker)
1/4 cup skim milk
1/2 cup raisins
1/2 cup walnuts (my own addition, not included in the original recipe)
1 teaspoon vanilla extract
Heat oven to 350°F. Mix all the ingredients together in a bowl. It’s important to mix the ingredients thoroughly so all of the oats will be evenly moistened. Let the cookie batter stand for about five minutes, then drop heaping teaspoons of dough onto a greased cookie sheet. Bake for approximately 15 to 20 minutes or until the cookies are lightly browned. Remove to a wire rack to cool. Makes about 2 1/2 dozen cookies.
I love the possibilities that recipes like this one open up for those people who face so many food restrictions because of food allergies. Although these cookies lack the very sweet taste of traditional oatmeal-raisin cookies, they have a wonderful chewy texture and taste all their own. I hope you will give them a try.