banana oatmeal cookies

when brett found this recipe he just googled it and printed it out for me to do. it wasn't until i looked it up online again to post it on here that i realized that he googled his way to a gold mine. silly brett didn't realize/tell me the recipe's website is called fat free vegan, which is us! i'm so excited to explore this website and recipes that i don't have to modify!
if you're interested, here's the website and the blog.

we've only tried a couple vegan/oil free cookie recipes, but this one is definitely a rudder house favorite. when it comes to these cookies brett is quite the cookie monster (he's obsessed with anything banana). i've even come home to him baking these a couple times, which says a lot about how much brett likes this recipe if it'll get him to bake. these cookies are basically banana bread as a cookie. if you like crispy cookies don't expect anything like that from these guys. they are quite soft and over time get chewier instead of crispier like other cookies.

Banana Oatmeal Cookies
{recipe from here} 
ingredients:
2 tsp ground flaxseed (or 2 tsp egg replacer powder)
2 tbsps water
1 cup regular or quick oats
1 cup white whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup raisins (we put in walnuts instead of raisins)
1/2 tsp vanilla
1/2 cup maple syrup (or honey or sugar)
1 banana, mashed
1/2 tsp lemon juice

directions:
1. preheat the oven to 375 degrees
2. in a small mixing bowl, combine the chia seeds (or egg replacer or flaxseed) with the water and set aside until thickened (no waiting is necessary if packaged egg replacer is used.)
3. mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl. Add the raisins (or skip em! and add walnuts at the end).
4. add the maple syrup, vanilla, mashed banana, and lemon juice to the chia/flax/egg replacer mixture and combine well. Pour into the dry mixture and stir well but don’t overmix.
5. drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.

Yield: 18 cookies Nutrition Facts Nutrition (per cookie): 78 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 115mg sodium, 106.1mg potassium, 17.5g carbohydrates, 1.7g fiber, 7.6g sugar, 1.7g protein,