Ingredients

2 cups Gluten Free Chex™ oatmeal (from 16-oz bag)
1/2 cup rice flour blend
1/4 cup butter, melted (4 tablespoons)
1 ripe banana, mashed
2 eggs
3/4 cup crunchy almond butter
3/4 cup raisins
1 cup packed brown sugar
1 teaspoon gluten-free vanilla
1 teaspoon ground cinnamon
1/2 teaspoon gluten-free baking powder

Directions

Heat oven to 350°F.

In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.

Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.