I made these cookies over the weekend and they are so delicious! Flourless and sweetened only with bananas, they also make a perfect breakfast item or anytime snack! They’re moist, very soft and crumble easily. For a drier cookie, lower your oven heat to 325F and bake for 5 to 10 more minutes.
Play with the ratios and ingredients to really make them your own. I’m already concocting a peanut butter version for next time!
Healthy Cranberry Oatmeal Cookies
Adapted from Blueberry GirlDry Ingredients 1 1/2 c regular rolled oats 1 c coconut flakes 1/4 c almond meal (whole almonds ground in a blender/food processor) 2 tbsp flaxseed meal
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 c dried cranberries (or any dried fruit), chopped if necessary
3 ripe bananas, mashed (I used a blender to puree until smooth)
1/4 c coconut oil (melted)
1 tsp vanilla extract 1 tsp almond extract
Preheat oven to 350F and line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, combine rolled oats, coconut flakes, almond meal, flaxseed meal, salt, cinnamon, allspice and cranberries until evenly mixed.
In another bowl (or blender), combine mashed banana, coconut oil, vanilla and almond extracts. Then pour wet ingredients over dry ingredients and stir until well combined.
Drop tablespoons of batter onto your prepared baking sheet and bake for 20-25 minutes, or until edges are golden brown.
Storage: Because these cookies are pretty moist, they won’t keep for long. I suggest storing them either on the counter or in the fridge in an open container for 2-3 days, if they last that long! To get some of the crunch back after they’ve been sitting, I reheat them in the toaster oven on the toast setting.