Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free)

• rolled oats↗2 cups

  choose certified gluten-free oats if baking gluten-free

• dried cranberries↗1 cup

  or dried fruit of choice

• walnuts↗1 cup

  toasted and chopped

• bananas↗1 1⁄2 cups

  mashed, very ripe (about 3 medium)

• vegetable oil↗1⁄3 cup
• vanilla extract↗2 teaspoons
• ground cinnamon↗1 1⁄4 teaspoons
• sea salt↗1⁄2 teaspoon
• baking soda↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350.

2. 2

   In a large bowl, combine the oats, cranberries, and walnuts.

3. 3

   In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.

4. 4

   Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.

5. 5

   Lightly spray cookie sheets with cooking spray or line with parchment paper.

6. 6

   Drop dough by rounded tablespoonfuls onto prepared sheets.

7. 7

   Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.

8. 8

   Transfer cookies to wire racks; cool completely.

9. 9

   Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).