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Oat and banana cookies with cranberry and chocolate

During the Christmas period it’s still important to eat healthily. I like the festive aromas and flavours so I’ve created this recipe. These oat and banana cookies with cranberry and chocolate are perfect for breakfast or snacking during the day. They are vegan, dairy-free, fat-free, sugar-free and can be gluten-free too (just use the right type of oats!) They are really yummy!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large ripe bananas
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 2 Tbsp cocoa powder
  • 1 cup gluten-free oats
  • 2 Tbsp chopped chocolate chips minimum 70%
  • 2 Tbsp dried cranberries

Method
 

  1. Mash the bananas in a mixing bowl using a fork. Add the cocoa powder, vanilla, ginger and cinnamon.
  2. Add the oats and combine well. Let the mixture rest for about ten minutes.
  3. Meanwhile, set the oven to 180°C. Line a baking tray with parchment paper.
  4. Add the chocolate chips and dried cranberries to the mixture. It should be sticky but not too thick.
  5. Using your hands, shape the mixture into small, equal sized balls, then press them between your palms into cookies. Place them on the baking tray and bake in the oven for about 15 minutes until golden.
  6. Let them cool on a wire-rack, then enjoy!