Preheat oven: 350°  F. Line 2 baking sheets with parchment or coat with non-stick spray or use a non-stick tray.

Toasting oats: Heat a large skillet over medium/low high flame and add half the oats. Toast, stirring frequently until the oats begin to color and become fragrant (5 minutes or so).

Mash banana and mix with wet ingredients and brown sugar. If banana isn't overripe microwave a bit to make it mushy Toast the grains a cup at a time and add them to the wet mixture as the next batch is toasting. (This allows the grains to soak up some moisture.) Stir in remaining ingredients. 

Pour some whole wheat flour into a dish. Scoop up around a tablespoonful of the dough and dip one side into the whole wheat flour. Stick the floured side onto the baking sheet (this will prevent sticking both during baking and during storage.) Bake for 10-12 minutes, or until lightly browned. Transfer cookies to a wire rack to cool.
Makes 3 dozen cookies.

ALTERNATIVE: Take the original recipe and substitute one banana for the apple sauce. This produces a very dry (crunchy) cookie as opposed to the chewy cookies of this recipe.

94.9 Calories, 0.7 g Total Fat, 0.1 g Saturated Fat, 0 mg Cholesterol, 68.8 mg Sodium, 20.7 g Total Carbohydrate, 1.8 g Dietary Fiber, 2.2 g Protein, 11.2 mg Calcium.