Nutty Cranberry Banana Oatmeal Cookies (Vegan & Gluten-Free)
Indulge in these wholesome Nutty Cranberry Banana Oatmeal Cookies that beautifully combine the richness of ripe bananas with the delightful chewiness of dried cranberries and the crunch of toasted walnuts. Perfect for using up overripe bananas, these cookies are not only vegan and gluten-free, but they are also refined sugar-free. Each bite is packed with nutrients and flavor, making them an ideal guilt-free option for breakfast or a delicious snack any time of day. Enjoy their hearty texture and natural sweetness, knowing you’re treating yourself to something both hearty and healthy!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Rolled oats
2 cups (Choose certified gluten-free oats if necessary.)
Dried cranberries
1 cup (Can substitute with other dried fruits of choice.)
Walnuts
1 cup (Toast and chop before adding.)
Bananas
1.5 cups (Mash very ripe bananas (about 3 medium).)
Vegetable oil
1/3 cup (Use any preferred cooking oil.)
Vanilla extract
2 teaspoons (Use pure vanilla for best flavor.)
Ground cinnamon
1 1/4 teaspoons (Add for flavor.)
Sea salt
1/2 teaspoon (Use quality sea salt.)
Baking soda
1/2 teaspoon (Add for leavening.)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lightly spraying it with non-stick cooking spray or lining it with parchment paper.
2
In a large mixing bowl, combine 2 cups of rolled oats, 1 cup of dried cranberries, and 1 cup of toasted and chopped walnuts. Stir until evenly mixed.
3
In a separate medium bowl, mash 1.5 cups of very ripe bananas (about 3 medium bananas) until smooth. Add 1/3 cup of vegetable oil, 2 teaspoons of vanilla extract, 1 1/4 teaspoons of ground cinnamon, 1/2 teaspoon of sea salt, and 1/2 teaspoon of baking soda. Mix until thoroughly combined.
4
Pour the banana mixture into the oat mixture and stir until all the ingredients are well incorporated. Let the dough sit for 15 minutes to allow it to thicken slightly.
5
Using a rounded tablespoon, scoop the dough and drop it onto the prepared baking sheet, spacing them about 2 inches apart.
6
Bake in the preheated oven for 14 to 15 minutes, or until the cookies are lightly golden brown around the edges.
7
Once baked, let the cookies cool on the baking sheet for about 1 minute before transferring them to a wire rack to cool completely.
8
For best freshness, store the cookies in an airtight container for up to 3 days, or freeze them in airtight bags or containers for longer storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these Nutty Cranberry Banana Oatmeal Cookies vegan?
Yes, these cookies are 100% vegan as they use mashed bananas as a binder and vegetable oil instead of butter or eggs.
Are these cookies gluten-free?
Yes, they are gluten-free, provided you use certified gluten-free rolled oats.
What is the primary sweetener in this recipe?
These cookies are refined sugar-free, relying on the natural sweetness of very ripe bananas and dried cranberries.
How many bananas do I need?
You will need approximately 1.5 cups of mashed bananas, which is usually about 3 medium-sized bananas.
Can I substitute the walnuts with other nuts?
Absolutely. You can substitute walnuts with pecans, almonds, or hazelnuts, or leave them out entirely if you have a nut allergy.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
How long do these cookies take to bake?
They typically bake for 14 to 15 minutes, or until the edges are lightly golden brown.
Why do I need to let the dough sit for 15 minutes?
Letting the dough sit allows the oats to absorb some of the moisture from the bananas and oil, which helps the dough thicken and hold its shape better.
Can I use quick oats instead of rolled oats?
Rolled oats are recommended for a heartier, chewier texture. Quick oats can be used but may result in a softer, less textured cookie.
Do I need to toast the walnuts first?
Yes, toasting the walnuts before adding them to the dough enhances their flavor and adds a better crunch to the cookies.
How should I store these cookies?
Store the cookies in an airtight container for up to 3 days at room temperature.
Can I freeze these banana oatmeal cookies?
Yes, you can freeze them in airtight bags or containers for longer storage beyond 3 days.
Can I substitute the dried cranberries?
Yes, you can use raisins, dried cherries, or even chocolate chips as a substitute for dried cranberries.
What type of oil is best for this recipe?
Any preferred cooking oil works, such as vegetable oil, melted coconut oil, or light olive oil.
Is there any flour in this recipe?
No, there is no flour in this recipe. The rolled oats and mashed bananas provide the structure.
How far apart should I space the cookies on the baking sheet?
Space the dough scoops about 2 inches apart to allow for heat circulation, though they do not spread much.
What is the purpose of baking soda in this recipe?
Baking soda acts as a leavening agent to help the cookies lift slightly and creates a better texture.
Can I make these without cinnamon?
Yes, but the cinnamon provides a warm flavor profile that complements the banana and walnuts.
How long should the cookies cool before moving them?
Let them cool on the baking sheet for about 1 minute to firm up before transferring them to a wire rack.
Are these cookies suitable for breakfast?
Yes, because they are packed with oats, fruit, and nuts, they make an excellent, healthy breakfast-on-the-go.
What kind of salt should I use?
The recipe calls for 1/2 teaspoon of sea salt for the best flavor balance.
Can I use vanilla bean paste instead of extract?
Yes, you can substitute vanilla extract with an equal amount of vanilla bean paste.
What should I do if my bananas aren't very ripe?
It is best to use very ripe (spotted or brown) bananas for the best sweetness and moisture. If they aren't ripe, you may need to add a tablespoon of maple syrup.
Should I grease the baking sheet?
Yes, you should lightly spray it with non-stick cooking spray or line it with parchment paper to prevent sticking.
How much vanilla extract is needed?
The recipe requires 2 teaspoons of pure vanilla extract.
Can I add seeds to this recipe?
Yes, adding chia seeds or flax seeds can add extra nutrients and a slight crunch.
Is this recipe kid-friendly?
Yes, these are a great healthy snack for children due to their natural sweetness and soft texture.
How do I know when the cookies are finished?
They are done when they are set to the touch and the edges have turned a light golden brown.
Can I use a different type of salt?
You can use regular table salt, but sea salt is recommended for a cleaner taste.
Do these cookies spread a lot?
No, these oatmeal cookies hold their shape quite well and do not spread significantly during baking.