I was craving some warm cookies and these gluten free (can be made vegan, too) cranberry oatmeal cookies hit the spot. The nice thing about these is you can also eat them for breakfast, so we love that!
INGREDIENTS:
1 cup rolled oats
1 1/4 cup oat flour
1 egg (or use chia or flax egg)
1 tsp baking soda
2 bananas
2 tbsp coconut oil
1/3 cup maple syrup
Pinch of salt
Dried cranberries (you can add nuts, chocolate, etc.)
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit
Combine dry ingredients first, then add wet ingredients until thoroughly combined
Arrange on a baking sheet (my cookies were about 1” thick and this recipe makes 12)
Bake for 10-15 minutes, until lightly browned on the outside
Remove, let cool and enjoy!
P.S they’re really good with almond butter on top!
