Vegan Cranberry Oatmeal Cookies [Oil Free]
User Reviews
5
Vegan Cranberry Oatmeal Cookies [Oil Free]
Description
Prepared by mixing mashed ripe bananas, applesauce, and maple syrup with dry ingredients including rolled oats, dried cranberries, pumpkin seeds, cinnamon, and sea salt, this recipe produces a dough shaped into uniform-sized cookies. The use of natural sweeteners and fruit purée replaces oil and refined sugars, contributing moisture and sweetness. Baking times between 13 to 18 minutes allow for control over texture: shorter for softer, chewier cookies, and longer for crisper bites. After baking, the cookies should cool to set properly.
The recipe recommends using very ripe bananas for optimal sweetness and suggests pressing the mixture firmly into the cookie scoop to prevent breakage. Certified gluten-free oats are advised if avoiding gluten. Cookies keep well for several days at room temperature or can be refrigerated or frozen for longer storage.
Ingredients
Dry Ingredients
- 2 cups rolled oats NOT instant
- ½ cup cranberries dried, unsweetened
- ⅓ cup pumpkin seeds shelled
- 1 tablespoon cinnamon
- ½ teaspoon salt sea salt
Wet Ingredients
- ¾ cup banana about 2 large RIPE bananas, mashed
- ½ cup applesauce unsweetened
- 2 tablespoon maple syrup
Instructions
- Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
- Mash the banana in a large mixing bowl, then add the applesauce and maple syrup. Mix well. Then add all the dry ingredients and mix until evenly coated.
- Use a medium cookie scoop and press the mixture into the scoop before releasing onto your tray. You want to press them into the scoop to ensure there are no gaps and prevent them from breaking apart. Repeat with remaining batter, you should get about 14 cookies.
- Bake for 13-18 minutes. Remove from the oven and let cool for 5-10 minutes to completely set. For softer, chewier cookies bake for 13-14 minutes, but for crispier cookies, bake for 17-18 minutes.
Notes
- Use very ripe bananas with brown skins for natural sweetness and better binding.
- Press the batter firmly into the cookie scoop to prevent gaps and improve cookie structure.
- For softer cookies, bake 13-14 minutes; for crisper cookies, bake 17-18 minutes.
- Use certified gluten-free oats if needed for dietary restrictions.
- Store cookies at room temperature for 3-4 days, in the fridge for up to a week, or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Cookies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97cal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Sodium | 85mg | 4% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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