Banana Oatmeal Cookies

2 cups gluten free rolled oats
2/3 cup almonds, Crunchy flax or Crunchy rice cereal (Perky's brand~used to be called Nutty instead of Crunchy)
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 nutmeg
1 1/2 cups mashed banana (about 3 bananas)
1/4 cup oil
1 teaspoon pure vanilla extract
3/4 cup raisins

Preheat oven to 350. Lightly oil baking sheet.

Grind oats and almonds or cereal to a coarse powder in a food processor or blender. Pour them into a large mixing bowl.

Stir in baking powder, salt, cinnamon, and nutmeg.

In separate bowl or in food processor, beat together bananas, oil, and vanilla until smooth and creamy. Add banana mixture and raisins to oat mixture.
Mix well.

Drop cookie dough by tablespoons onto prepared baking sheet. Bake for 13 to 16 minutes, or until bottoms are golden brown.

Makes 3 dozen.

Variation: Mini chocolate chips instead of raisins as a special treat!