Ingredients:
1 cup uncooked rolled oats
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp table salt
4 oz banana, 1/2 cup ripe and mashed
1 large egg
1 tsp vanilla extract
1 oz sliced almond
Directions:
Prepare a baking sheet by lining it with parchment paper. Set aside.
In a medium mixing bowl, stir together the oats, almonds, baking powder, cinnamon and salt until combined. Set aside.
In another medium mixing bowl, combine the banana, egg and vanilla extract. Mix well.
Add the dry ingredients to the wet ingredients. Mix well.
Cover and refrigerate the batter for 1-2 hours (up to 2 days) in order to firm up.
When ready to bake, preheat the oven to 350F. Divide the batter and drop 8 even mounds onto the prepared baking sheet.
Bake for 18-20 minutes, until lightly browned and set.
Let the cookies cool, on the baking sheet, for 10 minutes, then transfer to a wire rack to finish cooling.
Suggested Serving: Serve with eggs, yogurt or cottage cheese and additional fruit.