Ingredients
Dry and Wet Ingredients
Instructions
Step 1
In a blender, combine the *bananas*, *oatmeal*, *rice flour*, *eggs*, *baking powder*, and *melted coconut oil*. Blend until the mixture is a smooth, uniform mass.
Step 2
Transfer the batter to a mixing bowl. *Gently fold in* the cranberries or your berry of choice. Mix until the berries are evenly distributed throughout the batter.
Step 3
Preheat your oven to *180°C (350°F)*. Line a baking sheet with parchment paper. *Spoon the mixture* into cookie shapes onto the prepared sheet. Bake for *15-20 minutes* until the edges are golden brown.
Servings
Imagine biting into one of these mouthwatering cranberry cookies with a steaming cup of tea or your favorite coffee. ☕️ The tartness of the berries combined with the mellow sweetness of bananas creates a balance that is pure perfection.
**Hosting a brunch** at home? Pair these cookies with a refreshing bowl of yogurt topped with fresh fruits for a nutritious spread that will impress your guests.
For a **kids-friendly twist**, you can drizzle a small amount of melted dark chocolate on top. This addition not only adds visual appeal but also a rich flavor that kids adore. 🍫
Aim to serve these cookies warm straight out of the oven, capturing the hearts and taste buds of everyone lucky enough to snag one!
Equipment
A powerful blender helps achieve that perfect smooth batter; make sure your blender is capable of handling oats to get the right texture.
A good quality non-stick baking sheet will ensure your cookies bake evenly and clean up is a breeze. Don't forget the parchment paper to prevent sticking!
Preheat your oven to exactly 180°C for best results; an oven thermometer is handy to ensure the right temperature.
Variations
Gluten-Free Version: Swap the rice flour with almond flour to keep them wonderfully nutty and gluten-free. 🌾
Vegan Delight: Replace the eggs with a flaxseed mixture—combine 2 tablespoons of flaxseed meal with 6 tablespoons of water, and let it sit until it thickens. Ensure your bananas are ripe and abundant in natural sweetness. 🍌
Faq
- Why did my cookies turn out dry?
If your cookies are too dry, make sure your bananas are overripe for extra moisture, and avoid overbaking.
- Can I use frozen berries instead of fresh ones?
Absolutely! Just be sure to thaw and drain them first to remove excess moisture.
- What's the best way to store these cookies?
Store them in an airtight container at room temperature for up to three days or refrigerate for a week of freshness.
- How can I make the cookies fluffier?
Add half a teaspoon of baking soda along with the baking powder to give the cookies a lighter texture.
- Can I substitute the coconut oil with another oil?
Yes, melted butter or vegetable oil can be used instead, although coconut oil imparts a unique flavor.
- How can I customize the cookie flavor?
Experiment by mixing in your favorite nuts or a dash of cinnamon for a warm, spiced flavor profile. 🥜