Whole Foods: Cranberry Oatmeal Cookies
This recipe just goes to show that making your own whole food snacks does not necessarily require a ton of time in the kitchen or money at the grocery store. In fact I guarantee that you have most if not all of these ingredients in your pantry right now. These cookies are quick (only one dirty dish!), tasty, and best of all no sugar. They are simply sweetened with fruit. I considered calling them “Breakfast Cookies” because they’re so healthy, but they’re so good that you could eat them for dessert and not feel cheated.
They are already dairy free, but are easily adaptable for gluten free – just make sure you have gluten free oats. And speaking of adaptations, you can swap out cranberries and pecans for your favorite dried fruits and nuts, or just use what you have on hand.
Cranberry Oatmeal Cookies
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- 3 ripe bananas
- 2 cups rolled oats
- .33 cup applesauce
- 1 teaspoon vanilla
- .5 teaspoon cinnamon
- 1 tablespoon ground flax
- .5 cup dried cranberry
- .5 cup chopped pecans
Directions:
Preheat your oven to 350 degrees and prepare a baking sheet with parchment paper. Peel bananas and mash with a fork in a large mixing bowl. Stir in oats and remaining ingredients. Drop with a spoon onto prepared baking sheet and bake for 20 minutes.
Freezing Directions:
Cool and store in freezer bags. Thaw to serve.
Servings: 18 cookies
**conversion chart image provided by Erik Spiekermann
This are really good, but I would like them to be just a tab bit sweeter. I might add just a little honey next time I try them. Great way to use those overripe bananas though!