Preheat oven to 350 °F. Grease cookie sheet. Combine the oats, flour, salt, sugar and baking soda. In a separate bowl, beat together the shortening/oil, egg, and water. Combine all ingredients. Drop by rounded teaspoonfuls onto cookie sheets. Bake 12 to 15 minutes.
I prefer using applesauce as egg replacer, bananas make a sweeter cookie with a distinct banana taste.
Turbinado sugar can be replaced with 1 cup white sugar + 1/2 cup brown sugar
Egg can be replaced with 1/2 banana OR 1/2 cup applesauce.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.