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 separate medium bowl, mash the banana. Add the almond butter, honey, oil, brown sugar, and vanilla extract to the mashed banana. Stir these wet ingredients together.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Then, stir in the chopped pecans, dried cranberries, and chocolate chips.
- Roll the dough into rounded tablespoon-sized balls. Place them on the prepared sheet pan, leaving about 3 inches (7 cm) between each cookie. Gently press down on each cookie to flatten it slightly.
- Bake for 8 to 10 minutes, or until the edges are lightly browned but the center is still soft.
- Leave the cookies on the sheet pan for 5 minutes to set before carefully transferring them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. They are a versatile breakfast option that you can customize with your favorite nuts or dried fruits.