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Parve
Easy
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
Perfect for Shabbos or Yom Tov morning kiddush. Try both of these fantastic versions. Yields 12 cookies
3 very ripe bananas, mashed well
1 teaspoon vanilla extract
1 teaspoon Gefen Cinnamon
2 cups old fashioned oats (I use One Degree sprouted gluten free)
mini or regular sized chocolate chips
2 very ripe bananas, mashed well
1/2 cup Gefen Applesauce
1 teaspoon vanilla extract
1 and 1/4 teaspoons Gefen Cinnamon
2 cups old fashioned oats (I use One Degree sprouted gluten free)
1/4 – 1/3 cup raisins (optional; you can presoak for a few minutes to plump them up)
unsulfured, unsweetened dried fruit (e.g apple juice-sweetened dried cranberries)
chopped raw nuts (e.g. walnuts, slivered almonds)
1/2 cup nut or seed butter, such as Gefen Almond Butter (makes the cookies more calorically dense but gives a richer flavor)
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with Gefen Parchment Paper and set aside.
In a large mixing bowl, add all ingredients and mix very well until fully combined. If using chocolate chips, stir them in with a spatula or wait until you’ve formed the cookies and then gently press three chocolate chips into each cookie.
Let sit for half an hour to soften oats. (Not necessary but recommended.)
Lightly wet your hands and form 12 balls. Place each ball on the lined mat and press into a cookie shape. Top with chocolate chips, if using and if not mixed into the batter.)
Bake for 10 to 12 minutes, until slightly golden on the edges.
Remove from the oven and transfer to a wire rack to cool completely. These can be frozen, but taste best slightly defrosted.
Photo by Rivka Braverman
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How should these be stored? Do they need refrigeration?