Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free)

Total Time
Prep 10 mins
Cook 14 mins

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 Nutrition


  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).
Most Helpful

5 5

Actually I forgot to add the oil, so the mixture seemed pretty dry. I added an egg (instead of re-reading the recipe, duh) and they turned out pretty yummy! I gave it 5 stars because they are yummy even when I goofed up. Next time I will try with the oil :)

5 5

This was a very easy recipe to follow and surprisingly tastey!