Ingredients
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2 cups rolled oats (choose certified gluten-free oats if baking gluten-free)
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1 cup dried cranberries (or dried fruit of choice)
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1 cup walnuts, toasted and chopped
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1 1/2 cups bananas, mashed, very ripe (about 3 medium)
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1/3 cup vegetable oil
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2 teaspoons vanilla extract
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1 1/4 teaspoons ground cinnamon
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1/2 teaspoon sea salt
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1/2 teaspoon baking soda
Instructions
- 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).