It’s nice to have an alternative to banana bread when there are ripe bananas around, right? Not that there’s anything wrong with banana bread – I make it on a weekly basis!
There’s nothing wrong with having another cookie recipe either, especially one that is sweetened completely by bananas and cranberries.
The nuttiness of the cookies come from my favorite nut butter of all time. It happens to be made by my dear friend Chan. I can eat the nut butter alone, out of the jar, it is that good!
These cookies are naturally dairy and gluten free as well. If you want them to be nut-free, you can easily substitute with seed butter like this one.
Enjoy with a cup of tea or coffee, and a side of dark chocolate would elevate it to the next level!
Oatmeal Cranberry Cookies
2 very ripe bananas
½ cup coconut cashew nut butter (or any nut butter)
1 ½ cup rolled oats
½ cup dried cranberries
1 teaspoon ground cinnamon
Preheat oven at 350ºF
Mash bananas in a big bowl
Add all other ingredients, combine well
Use cookie scooper to make balls
Place on baking sheet
Bake for 12 mins
Enjoy immediately or store in closed container in the refrigerator or freezer