Prep 10 mins
Cook 14 mins
This recipe comes from http://enlightenedcooking.blogspot.com 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)
- 473.18 ml rolled oats (choose certified gluten-free oats if baking gluten-free)
- 236.59 ml dried cranberries (or dried fruit of choice)
- 236.59 ml walnuts, toasted and chopped
- 354.88 ml bananas, mashed, very ripe (about 3 medium)
- 78.07 ml vegetable oil
- 9.85 ml vanilla extract
- 6.16 ml ground cinnamon
- 2.46 ml sea salt
- 2.46 ml baking soda
- Preheat oven to 350.
- In a large bowl, combine the oats, cranberries, and walnuts.
- In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
- Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
- Lightly spray cookie sheets with cooking spray or line with parchment paper.
- Drop dough by rounded tablespoonfuls onto prepared sheets.
- Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
- Transfer cookies to wire racks; cool completely.
- Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).
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 :)
This was a very easy recipe to follow and surprisingly tastey!