Healthy Cranberry Banana Oatmeal Cookies

• portions: 15 cookies

Ingrédients

1 cup (100g) instant oats (gluten-free if necessary and measured like this)

¾ cup (90g) whole wheat or gluten-free* flour (measured like this)

1 ½ tsp baking powder

1 tsp ground cinnamon

⅛ tsp ground nutmeg

¼ tsp salt

1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly

¼ cup mashed banana

1 tsp vanilla extract

½ cup (120mL) pure maple syrup, room temperature

¾ cup (83g) whole fresh cranberries, diced

Instructions

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

To prepare the cookies, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, banana, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the cranberries.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.