I’ve actually been making this for a long time. My original recipe, which I can’t find, didn’t have any flour or other binder in it. I found a recipe online at The Deliberate Mom that used ground flaxseed, so I substituted Pamela’s Artisan Blend flour.
2 ripe bananas
1 cup oatmeal
1/4 cup Pamela’s gluten-free flour
1/2 tsp vanilla
1/2 cup mini dark chocolate chips
Heat oven to 350 F
Mash bananas in a bowl.
Add oatmeal, flour, vanilla, and chocolate chips. Mix well.
Scoop by the tablespoon onto a cookie sheet and bake for 16 minutes (or until brown on bottom of cookies).
I should have smooshed them down so they look more like cookies…