Gluten-Free Cranberry Walnut Protein Cookies
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups old-fashioned oats (use Gluten-Free Certified)1/2 cup dried cranberries, chopped 1/4 cup chopped, walnuts1/4 cup sliced almonds1-1/2 cups mashed very ripe banana (about 3 large)1/3 cup virgin coconut oil, melted2 tsp vanilla extract2 scoops brown rice protein powder1-1/4 tsp ground cinnamon1/2 tsp fine sea salt1/2 tsp baking soda1/2 tsp xanthan gum1/4 cup stevia, *optional
In a large bowl, combine the oats, cranberries, protein powder and walnuts.
In a medium bowl, combine the banana, oil, stevia, vanilla, cinnamon, salt, xanthan gum and baking soda until well-blended.
Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
Preheat oven to 350°F. Lightly spray cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoonfuls onto prepared sheets.
Bake 12 to 15 minutes or until lightly golden-brown. Let cool on sheets 1 minutes Transfer cookies to wire racks; cool completely. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers)
Serving Size: Makes 24 cookies
In a medium bowl, combine the banana, oil, stevia, vanilla, cinnamon, salt, xanthan gum and baking soda until well-blended.
Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
Preheat oven to 350°F. Lightly spray cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoonfuls onto prepared sheets.
Bake 12 to 15 minutes or until lightly golden-brown. Let cool on sheets 1 minutes Transfer cookies to wire racks; cool completely. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers)
Serving Size: Makes 24 cookies
Nutritional Info Amount Per Serving
- Calories: 88.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 53.9 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.9 g
- Protein: 3.0 g
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