Gluten-Free Cranberry Walnut Protein Cookies

2 cups old-fashioned oats (use Gluten-Free Certified)
1/2 cup dried cranberries, chopped
1/4 cup chopped, walnuts
1/4 cup sliced almonds
1-1/2 cups mashed very ripe banana (about 3 large)
1/3 cup virgin coconut oil, melted
2 tsp vanilla extract
2 scoops brown rice protein powder
1-1/4 tsp ground cinnamon
1/2 tsp fine sea salt
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 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