Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free) |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 12 |
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This recipe comes from These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o) Ingredients:
2 cups rolled oats (choose certified gluten-free oats if baking gluten-free) |
1 cup dried cranberries (or dried fruit of choice) |
1 cup walnuts, toasted and chopped |
1 1/2 cups bananas, mashed, very ripe (about 3 medium) |
1/3 cup vegetable oil |
2 teaspoons vanilla extract |
1 1/4 teaspoons ground cinnamon |
1/2 teaspoon sea salt |
1/2 teaspoon baking soda |
Directions:
1. Preheat oven to 350.
2. In a large bowl, combine the oats, cranberries, and walnuts.
3. In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
4. Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
5. Lightly spray cookie sheets with cooking spray or line with parchment paper.
6. Drop dough by rounded tablespoonfuls onto prepared sheets.
7. Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
8. Transfer cookies to wire racks; cool completely.
9. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).
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