Ingredientes para Cranberry Walnut Oatmeal Cookies Vegan Gluten Free
- Rolled Oats
- Dried Cranberries
- ½ cup chopped walnuts
- Bananas
- Vegetable Oil
- Vanilla Extract
- Ground Cinnamon
- Sea Salt
- 1 teaspoon baking soda
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Como fazer Cranberry Walnut Oatmeal Cookies Vegan Gluten Free
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine 2 cups rolled oats, 1 cup dried cranberries, and ½ cup chopped walnuts.
- In a medium bowl, mash 3 ripe bananas with a fork. Add ¼ cup oil (vegetable or coconut), 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon salt, and 1 teaspoon baking soda. Mix until well combined.
- Add the wet banana mixture to the dry oat mixture. Stir gently until just combined. Do not overmix.
- Let the dough rest for 15 minutes.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 14-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- Once completely cool, store in an airtight container for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
6g
Fat
3g
Carbs
2g
