Name: Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free)
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 24 cookies, 24 serving(s)
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

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Recipe by worldmom12

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Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free) created by worldmom12

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)

Ready In:: 24mins
Serves:
Yields:
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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

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).

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RECIPE MADE WITH LOVE BY

@worldmom12

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@worldmom12

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"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)"

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review by Sarah N.

5/2/2018

I don't normally make comments but these cookies turned out really well and the ingredients were not overly complicated or expensive. I made a few tweaks because I was out of vegetable oil so instead I used vegan becel, and added 3 heaping tablespoons of brown sugar, and doubled the amount of cinnamon. I forgot to let the mixture sit for 15 minutes prior to baking, but when I made a second batch (because they are so good) I didnt notice a difference between the cookies, so if you are in a hurry or you forget its nbd.
review by Alana G.

2/6/2018

Turned out great. I added a tablespoon of sugarless chocolate. I used coconut oil since it was all that I had. Added 3/4 cup dried sugarless cranberries and 1/4 cup dried cherries. It was fine with only two medium bananas. Because the fruit had such little sugar in it, I added 2 tablespoons of sugar.
review by Angela H.

6/3/2014

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

3/29/2013

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 :)
photo by worldmom12

1/18/2012