| 1. |
Preheat toaster oven to 350 °F (175 °C). Line 2 toaster oven sized baking sheets with parchment paper (can also be made in a regular oven on 1 large cookie sheet). |
| 2. |
Measure out the applesauce in a 1 cup or larger measuring cup. Mash the banana with a fork until creamy. Add 1/3 cup mashed bananas to the applesauce in the measuring cup. Add vanilla and cinnamon. Mix well. |
| 3. |
In a bowl big enough to hold all ingredients, add the oats. Add the raisins. Mix well. |
| 4. |
Add the wet ingredients to the dry and and stir until everything is mixed evenly. Let stand for 10 minutes to allow the oats to absorb the liquid and the batter to thicken. |
| 5. |
Drop the dough by spoonful's onto the baking sheet, 6 cookies per sheet, then flatten into rounds (this makes small cookies, if you want bigger ones make fewer cookies out of the batter) |
| 6. |
Bake for 30-35 minutes or until golden brown and cooked through. Remove from the oven and move to a wire rack to cool. |
| 7. |
Store in an airtight container at room temperature. They freeze well. |
