Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free!)
Bake 350 15 mins
2 cups rolled oats
1 cup dried cranberries
1 cup walnuts, toasted and chopped
½ c toasted unsalted pumpkin seeds
1 1/2 cups bananas, mashed, very ripe (about 3 medium)
1/3 cup melted coconut butter
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 T tapioca starch
1 T hot water if needed
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.