Banana cranberry raisin cookies are a delicious vegan recipe, which will make 24 cookies. We like the chewy texture that the oatmeal imparts to these cookies. Preparation time is about 15-20 minutes and baking time is about 20 minutes. Since these cookies contain no preservatives, store the leftover cooking in a covered container, or sealed bag, in the refrigerator to preserve freshness.
Banana Cranberry Raisin Cookies Cooking Utensils:
Banana Cranberry Raisin Cookies Preparation:
Place the whole wheat or spelt flour in a mixing bowl. Add the rolled oats and cinnamon and mix well to evenly disperse the cinnamon. Add the raisins and mix together to make sure that the raisins are not sticking together and that each is coated with the flour mixture.
In the container of a high speed blender, place the peeled bananas, cranberries and dates. Cover the container, and run the blender at high speed until the contents are creamy smooth (use the blender tamper as necessary).
Add the banana cranberry mixture to the dry ingredients and mix thoroughly. If the cookie dough is too stiff, rinse out the blender container with a little water and add to the cookie dough and mix together until the cookie dough is the proper consistency to allow a table spoon to stand upright in the dough without immediately falling, and that the dough can be formed into heaping tablespoon clumps.
Preheat the oven to 350 degrees F. Sprinkle the cookie sheet with a light coating of rolled oats, and place the cookie dough on top of the rolled oats in mounded heaping tablespoon-sized clumps so that there are 24 nearly equal sized cookies on the baking sheet, and slightly flatten out the cookies with the back of the tablespoon.
Bake for 20 minutes. Since not all ovens cook the same, check the cookies to make sure they are a little springy to the top, which indicates that they are baked properly. Do not over bake.
Remove the baked banana cranberry cookies from the oven and let them cool on a plate.
Serve and Enjoy!
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