Banana Oatmeal Breakfast Cookies

Preheat the oven to F (350) and line a [baking sheet] with [parchment paper] or a [silicone mat]. Mash banana (1) in a [medium bowl] until a paste forms.

Add gluten-free rolled oats (0.5 cup) to a [blender] and process for seconds (30) until a fine [oat flour] forms. Add the [oat flour], remaining gluten-free rolled oats (1 cup), unsweetened applesauce (2 tbsp), baking powder (1 tsp), cinnamon (0.5 tsp), sea salt (0.25 tsp), and optional maple syrup (1 tbsp) to the bowl. Mix until incorporated, then fold in chopped walnuts (0.33 cup). Start 30m timer

Use around batter (3 tbsp) to form cookies (6). Use damp hands to press each [cookie] onto the [baking sheet]. Bake for [15-18 minutes]. Start 15m timer

Remove from the oven and transfer to a [baking rack] to cool completely. Store in a loosely covered container at room temperature for up to days (5) or freeze.