Healthy Gluten Free Breakfast Cookies

1 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour

1 1/2 cups rolled oats

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup almond milk

2 eggs

1 teaspoon vanilla extract

1/3 cup Earth Balance butter, melted

4 over-ripe bananas, smashed

Preheat oven to 375 degrees. In a large bowl combine dry ingredients, including oats. Mix in almond milk, eggs, and vanilla. In a separate bowl cream together Earth Balance and smashed bananas. Pour the bananas into the batter and mix well. Allow batter to sit for 10 minutes (this will soften the oats). Scoop batter by rounded teaspoon onto greased cookie sheets. Bake for approximately 20 minutes.

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