Oatmeal choco-cranberry cookies

These eggless and flourless cookies have a soft texture and an addictive taste. One cookie is a source of fibre and fibre is an important part of a healthy diet. Learn more about fibre

This recipe has been adapted to include Health Canada’s safe recipe style guide.

by Emily Richards PH Ec.
73 cal Serves 12
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Oatmeal chococranberry cookies in a mason jar beside a cookie and glass of milk



  1. Step 1

    Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation.
  2. Step 2

    In a large bowl, mash bananas until smooth. Stir in vanilla.
  3. Step 3

    In another bowl, stir together oats, flax and cinnamon. Stir into banana mixture until well combined. Stir in chocolate chips and cranberries.
  4. Step 4

    Scoop dough into 12 mounds onto parchment paper lined baking sheet. Flatten each slightly and bake in 350° F (180° C) oven for about 12 minutes or until cookies are firm to the touch. Let cool before removing from baking sheet.

Nutritional information

Per serving (1 cookie)

2 g
1 mg
120 mg
Total fat
2 g
Saturated fat
1 g
0 mg
13 g
2 g
5 g
Added sugars
2 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.