2/3 cup well mashed banana
2 tablespoons ground flax seeds
1/4 cup non dairy milk
1/2 cup canola oil
1/2 cup brown rice syrup
1/4 cup agave nectar
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup whole wheat pastry floor
1 & 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking (not instant) or rolled oats
1 cup pecan or walnut halves, toasted and coarsely chopped
1 cup dried cranberries
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine banana, flax seeds and almond milk and mix until smooth. Mix in the oil, brown rice syrup, agave nectar and vanilla. Sift in flours, xanthan gum, cinnamon, baking soda and salt and mix to form a moist batter. Fold in the oats, pecans and dried cranberries. The dough will be moist yet thick and sticky.
3. Drop scant ¼ cups of dough onto baking sheets. Use the back of a large measuring cup to press down cookies to about a one-inch thickness.
4. Bake the cookies for 14 to 16 minutes or until edges begin to turn golden brown. Let the cookies cool on the baking sheet for five minutes, then transfer them to wire racks to cool completely. Store loosely covered as these cookies get rather soft if stored tightly covered.