Puree bananas in food processor. Add other wet ingredients and pulse. Add oats and corn meal and pulse a few times to combine, then let sit for 15 minutes to allow the oats to soften.
2
Toast pecans in oven for 10 minutes.
3
Wisk together dry ingredients. Add banana mixture and stir, then add nuts last.
4
Refrigerate dough for 1 hour.
5
Roll dough into small balls (dough will be very sticky; coat your hands with powdered sugar or gluten-free flour to keep from getting too messy!). Will make 24 regular sized cookies, or 36 small cookies. Press down slightly for flatter cookies.
6
Bake in 350 degree oven for 15-18 minutes. Eat warm, or cool and enjoy will a class of soy/almond milk!
