(vegan, gluten free, oil free, refined-sugar free, nut free, soy free, gum free)
¾ c oat flour (certified GF)
¾ c oats (certified GF)
½ tsp baking soda
¾ c unsweetened, desiccated coconut
2 pkts Stevia (I used NuNaturals brand)
1/8 tsp (or less) salt
¼ c raisins
¼ c dried cranberries
¼ mini chocolate chips (I used vegan chips)
¾ c banana puree (made from 3 medium bananas)
Preheat the oven to 350F. Line two cookie sheets with parchment paper.
Combine the oat flour, oats, baking soda, salt, stevia, and coconut in a medium sized bowl. Stir with a whisk or fork to combine. Add the reaming dry ingredients (raisins, dried cranberries, chocolate chips) and stir to combine. Add the banana and mix just until everything is moistened and sticking together (don’t over mix).
Drop cookies by the scooper full (I used a medium scooper) onto the parchment lined baking sheets, slightly flatten each cookie with a fork, and cook for about 8 minutes. Remove from oven and promptly place cookies on a wire cooling rack (or their bottoms will get soggy).
Allow to thoroughly cool for best flavor and texture.