Cranberry oat cookies
Leftover Christmas treats often linger well into January — jars of cranberry sauce, chutneys, nuts, chocolate and dried fruit waiting to be used up. These cranberry oat cookies are a delicious way to turn leftovers into something wholesome and satisfying, very much in the spirit of Veganuary.
Naturally sweetened with bananas and cranberry sauce, these cookies are vegan, oil-free and free from added sugar, yet soft, moist and full of flavour. They’re also rich in fibre, making them perfect with morning coffee or afternoon tea.
Ingredients
Method
- Mash the bananas with a fork until smooth, or blend them briefly in a blender.
- Add the oats, mixed spice and cinnamon, then mix well to combine.
- Fold in the cranberry sauce, followed by the dried cranberries and pumpkin seeds.
- Leave the mixture to rest for a few minutes so the oats can absorb some moisture.
- Meanwhile, preheat the oven to 180°C and line a baking tray with parchment paper.
- Using your hands, shape the mixture into small patties and place them on the prepared tray.
- Bake for about 20 minutes, until lightly golden.
- Transfer to a wire rack and allow to cool before serving.
- Air-fryer option: These cookies can also be baked in an air fryer for about 15 minutes, until set and lightly golden.