Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free)
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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READY IN: 24mins
SERVES: 24
YIELD: 24 cookies
UNITS: US
INGREDIENTS
Nutrition- 2
- 1
- 1
- 1 1⁄2
- 1⁄3cup vegetable oil
- 2teaspoons vanilla extract
- 1 1⁄4teaspoons ground cinnamon
- 1⁄2teaspoon sea salt
- 1⁄2teaspoon baking soda
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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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