Ingredients
Equipment
Method
- Preheat your oven to 350F / 177C. Line a sheet pan with parchment paper or spray it with nonstick cooking spray.
- In a large bowl, combine the rolled oats, flour, ground cinnamon, and baking soda.
- In a second medium bowl, mash the banana. Add the almond butter, honey, oil, brown sugar, and vanilla extract to the mashed banana.
- Stir the wet ingredients into the dry ingredients until just combined.
- Stir in the pecans, dried cranberries, and chocolate chips.
- Roll the dough into rounded 1 Tablespoon balls. Place these balls on the prepared sheet pan, leaving about 3 inches / 7 cm between each cookie. Press down on each cookie slightly to flatten it.
- Bake the cookies until the edges are lightly browned but the center remains soft, which takes 8 to 10 minutes.
- Leave the cookies on the sheet pan for 5 minutes before you transfer them to a wire rack to cool completely.
Nutrition
Notes
This recipe was developed for busy mornings, inspired by the need for quick, flavorful meals. While this recipe uses oats and whole wheat flour, you can adjust ingredients to meet your needs. For a gluten-free option, use certified gluten-free oats and flour.