A lovely little cookie recipe that’s good as an on-the-go breakfast [try crumbled over some yoghurt], an afternoon snack [try it dunked in your tea], or as something small after dinner [try broken up and stirred through ice cream]. We love the combination of the sweet but slightly tangy cranberries with the rich pecans – it’s a little nod to autumn and we’re here for it!
Cranberry + pecan oat cookiesPrint This
- 3 small or 2 large ripe bananas
- 80g smooth peanut butter
- 1 tbsp vanilla extract
- 30ml maple syrup
- 150g oats
- 120g wholemeal flour
- Large pinch of salt
- 1/2 tsp ground cinnamon
- 60g dried cranberries
- 80g chopped pecans
Instructions Begin by preheating the oven to 180ºc and lining a baking tray with parchment paper.
 In a large bowl mash the bananas and combine with peanut butter, vanilla extract, and maple syrup.
 Next add the oats, flour, salt, and cinnamon. Give the batter a good mix until well combined.
 Fold through 3/4 of the dried cranberries and chopped pecans and then scoop the mixture into 8 balls.
 Flatten a little before pushing the remaining cranberries and pecans into the top of each biscuit. Bake in oven for 20 minutes or until golden brown. Enjoy!