These peanut butter oatmeal cookies with cranberries are easy to make and have no flour, eggs, or butter. Naturally gluten-free, dairy-free, and vegan friendly!
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INGREDIENTS
½cupCreamy peanut butter + additional for 1-2 tablespoon for drizzling
3Medium Bananas (or 2 large)
1 ½cupQuick Cooking Oats
¼cupDried cranberry, roughly chopped
¼cupRoasted salted peanuts
¼cupWalnuts
¼cupBrown sugar
1tablespoonCoconut oil + 1 tablespoon for drizzling
1teaspoonCinnamon powder (optional)
1teaspoonVanilla extract (optional)
INSTRUCTIONS
Preheat oven to 350 degrees (180 Celsius). Prepare a baking sheet with parchment paper.
In a large bowl, mash the bananas with a fork. Add peanut butter, coconut oil, brown sugar, and mix well until combined.
Add in the oats and stir well. Finally add peanuts, walnuts, cranberries.
Add cinnamon and vanilla powder (optional). Your dough will be bit wet and sticky which is normal and means you’re doing everything right.
Use a cookie scoop or your fingers (dip them in warm water right before) and form small tablespoon size dough balls and place them onto the prepared parchment paper pan. Using a fork slightly press on them to make them flat. Using your fingers again make sure to pack the edges together so that the cookies hold a nice rounded shape.
Transfer cookies into the oven and bake for 20-30 min. Let them cool a bit on the pan.
Mix peanut butter and coconut oil together and drizzle the cookies with the mix.
NOTES
Us standard Cup size, for correct measurements see this chartPro Tip: if you’re buying packed cranberries from the store, it’s a good idea to place them in a bowl with water for at least 30 min to wash all the excess dirt and harmful toxins that are sprayed on it during the packaging process.