Cranberry Orange Oatmeal Cookies

My cranberry orange oatmeal cookies are thick, chewy, and bake in just 12 minutes. They are healthy and naturally sweetened. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 157kcal

Author Arman Liew

Ingredients

2 cups rolled oats gluten free, if needed
3 large bananas mashed, about 1 1/2 cups
1/2 cup almond butter
3 tablespoons dried cranberries unsweetened
1 tablespoon orange zest

Instructions

Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, combine the oats, banana, and almond butter, and mix well. Fold through the cranberries and orange peel.
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.

Video

Notes

Sweetness: These cookies rely on the banana for sweetness. For sweeter cookies, add 1/8 to 1/4 cup of sugar, brown sugar, or maple syrup.
To store: Leftover cookies should be stored in an airtight container in the refrigerator for up to two weeks.
To freeze: Store cookies in a freezer bag for up to three months. Let them thaw in the fridge overnight.

Nutrition