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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1 cup rolled oats use gluten-free oats if needed
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • 1 tsp vanilla essence
  • ½ cup leftover cranberry sauce
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp dried cranberries

Method
 

  1. Mash the bananas with a fork until smooth, or blend them briefly in a blender.
  2. Add the oats, mixed spice and cinnamon, then mix well to combine.
  3. Fold in the cranberry sauce, followed by the dried cranberries and pumpkin seeds.
  4. Leave the mixture to rest for a few minutes so the oats can absorb some moisture.
  5. Meanwhile, preheat the oven to 180°C and line a baking tray with parchment paper.
  6. Using your hands, shape the mixture into small patties and place them on the prepared tray.
  7. Bake for about 20 minutes, until lightly golden.
  8. Transfer to a wire rack and allow to cool before serving.
  9. Air-fryer option: These cookies can also be baked in an air fryer for about 15 minutes, until set and lightly golden.