These cranberry oatmeal orange cookies are soft, chewy and take 15 minutes to make! Naturally gluten-free and vegan, this cookie recipe is bursting with cranberry and orange flavor!
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, combine all your oats, banana and peanut butter and mix well. Fold through your cranberries and orange peel until combined.
Form 12 balls of dough and place on the lined baking tray, 2-3 inches apart. Press each ball of dough into a cookie shape.
Bake the cookies for 12-15 minutes, or until the edges go golden brown. Remove cookies from the oven and allow cooling completely.
Notes
TO STORE: Leftover cookies should be stored in the refrigerator, covered, for up to 1 week. Usually, cookies are okay at room temperature but as these ones are eggless, they tend to dry out and/or spoil if not refrigerated. TO FREEZE: Wrap the cookies individually in parchment paper and place them in a ziplock bag or shallow container. Frozen cookies will keep fresh for up to 6 months.