Pumpkin-Oat-Banana Cookies with Cranberries
Think of these cookies as miniature chewy granola bars. They have a hearty texture from the oats, are not too sweet, and come loaded with dried fruit. We cook the oats first in a dry skillet before mixing up the cookies to give them a toasty, nutty flavour. Canned pumpkin and mashed banana add moisture and help us keep added sugar to a minimum. In fact, the only added sugar comes from the dried cranberries.
Uncooked old fashioned oats
Pumpkin pie spice
2 medium, ripe, mashed
1 large egg(s), lightly beaten
Reduced sugar dried cranberries
- Preheat the oven to 350°F with one oven rack in the upper third of the oven and another rack in the lower third. Line 2 sheet pans with parchment paper.
- Heat a medium skillet over medium-high heat. Add the oats to the pan; cook, shaking the pan frequently, until the oats are lightly browned and toasty-fragrant, 2 to 3 minutes. Pour the oats into a medium bowl; stir in the pumpkin pie spice and salt.
- In another medium bowl, whisk together the pumpkin, vanilla, bananas, and egg. Add the oats mixture and cranberries; stir until well combined.
- Drop the dough onto the prepared pans, about 1 ½ tablespoons per cookie. Bake the cookies at 350°F until lightly browned and set, about 20 minutes, rotating the pans halfway through.
- Serving size: 1 cookie