Chocolate oat cookies

Chocolate Cranberry Nut Banana Oatmeal Cookies



  • Dry
  • 2 cups Organic Rolled Oats
  • 1 tsp Cinnamon
  • ½ tsp Allspice
  • ½ tsp Sea Salt
  • ½ tsp Baking powder
  • 1 Tbsp Brown Sugar
  • ¼ cup Almond Meal (process unsalted raw almonds until they become a flour or buy premade meal)
  • ½ cup Chopped Walnuts
  • ½ cup Dried Cranberries, cut in pieces
  • ½ cup Chopped Dark Chocolate or Semi-Sweet Morsels
  • Wet
  • 2 Very Ripe Bananas
  • ¼ cup Applesauce
  • 1 Egg
  • 3 Tbsp Butter
  • 1 Tbsp Coconut Oil
  • 2 tsp Vanilla Extract
  • 1 Tbsp Honey

Cooking Instructions

Preheat the oven to 280 F. Bake without convection.
In a large bowl, combine the oats, cinnamon, allspice, sea salt, baking powder, almond flour, mixed nuts, cranberries, and chocolate until well and evenly mixed. Make sure the dried fruit does not stick together in big batches.
In another bowl, mash the ripe bananas until becomes pureed and smooth. Then add the applesauce, oil, butter, egg, and vanilla extract and stir until it is uniform. Mix the wet ingredients to the dry.
Spoon the batter onto the lined cooking tray with a 2“ ice-cream scoop and press down gently. The cookies are about 2.5 inches in diameter and ¾ inch thick. Make sure the cookies are at least an inch apart. Bake for 50-60 minutes or until they are dried and lightly golden. Place on cooling rack to cool.


• Chef’s Knife
• Mixing bowls
• Whisk
• Cookie pan
• Ice cream scoop
• Cooking rack