Banana Oatmeal Cookies

 

1 ½ cups whole wheat flour or rice flour to make it gluten free
1 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3 cups rolled oats (not quick cooking)
1 cup (2 sticks) unsalted butter
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 tbsp. vanilla
2 ripe bananas

Preheat oven to 350 degrees.

Mix first 5 (dry) ingredients in bowl and set aside. In large mixing bowl, mix butter and sugars together until well combined. Add eggs, one at a time, then add vanilla and bananas.  Mix until bananas are well incorporated, then add flour mixture. Stir until just combined; over mixing will make the cookies tough.

Spoon cookies onto baking sheet and cook for 12-13 minutes. Cool on wire rack.

Cookies can be stored in airtight container for 3-4 days. Or, uncooked dough can be frozen in logs and sliced for later baking.