Oatmeal choco-cranberry cookies

Oatmeal chococranberry cookies in a mason jar beside a cookie and glass of milk
12 servings / 25 mins 

Prep 10 min / Cook 15 min 

In these cookies no egg or flour is used. These have a soft texture with an addictive taste.

  • 2 very ripe bananas, peeled
  • 1/2 tsp (2 mL) vanilla extract
  • 1 cup (250 mL) large flake oats
  • 2 tbsp (25 mL) ground flax or chia seed
  • 1/4 tsp (1 mL) ground cinnamon
  • 3 tbsp (45 mL) mini chocolate chips
  • 3 tbsp (45 mL) dried cranberries
  1. In a bowl, mash bananas until smooth. Stir in vanilla.
  2. In another bowl, stir together oats, flax and cinnamon. Stir into banana mixture until well combined. Stir in chocolate chips and cranberries.
  3. 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 info per serving (1 cookie)
  • Calories 73
  • Protein 2 g
  • Total Fat 2 g
    Saturated Fat 1 g
    Cholesterol 0 mg
  • Carbohydrates 13 g
    Fibre 2 g
    Total sugars 5 g
    Added sugars 2 g
  • Sodium 1 mg
  • Potassium 120 mg

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


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