Never has there been a cookie so pillowy soft, so sweetly spiced, so deliciously guilt-free. Why are they called Loaded Oatmeal Pillow Cookies? I really couldn’t decide what to call yet another oatmeal cookie recipe on the blog. (like here and there, for starters).
Since these reminded me so much of soft pillows, and they’re completely stuffed with good stuff like cranberries and chocolate chips, the name just seemed to work.
Not only will they satisfy your sweet tooth, they’ll meet your nutrition goals, too.
What’s that? It’s the start of January and you didn’t set any goals? No fantastical resolutions?
Just so you know, that is fine with me. I’m not much of a New Year’s resolution setter. I guess I don’t like to put that kind of pressure on myself. Besides, the holidays usually zap me of so much of my go-go-go. By January, I very much love being able to fall back into my normal routine.
Move. (every day)
It’s a routine I know makes me feel great, so why would I change? I like it because it works for me, and even better, I like that I can shake it up when I want to.
Like cookies for breakfast.
But not any cookies. Loaded Oatmeal Pillow Cookies! They’re packed with nutrition (think fiber, whole grain, and protein) from bananas, oats, and egg. They’re brimming with flavor from cinnamon, clove, and brown sugar.
What are they NOT packed with? Added fat. There’s no butter, oil, or margarine here.
They’re also gluten-free and dairy-free, important to know if you require either of those restrictions.
These cookies are perfect with your afternoon tea, as dessert after supper, or as a sweet treat in your bagged lunch.
But most importantly they go fabulously with your morning coffee slush.
Or whatever bevvy gets you out of bed in the morning 🙂
Loaded Oatmeal Pillow Cookies
Soft, sweetly spiced oatmeal pillow cookies packed with chocolate chips and cranberries. They're dairy-free and gluten-free, but you'll never know they're anything but delicious!
- 1/2 cup gluten free oats
- 1 cup gluten free all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mashed ripe banana
- 1 whole egg beaten
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar packed
- 1/3 cup dried cranberries
- 1/3 cup mini chocolate chips dairy free
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment or silicone baking mat.
In a small bowl, add the oats, flour, cinnamon, cloves, baking soda and salt. Whisk to combine. Set aside.
In a separate bowl, add the banana, egg, vanilla, and brown sugar. Stir until well combined.
Add the flour mixture to the banana mixture. Stir until combined. Don’t overmix, just make sure all dry ingredients are incorporated.
Fold in the cranberries and chocolate chips.
Portion out batter in ~2 tablespoon portions. Space evenly on the baking sheet, patting each one down lightly into cookie shape. (Remember, there is no fat in the batter, so it will not spread out when baking).
Bake for 10-11 minutes, until the tops are springy and no longer sticky. Remove to rack to cool. Store in an airtight container for up to 3 days.
These cookies are gluten free and dairy free when made according to the recipe, with gluten free all-purpose flour, gluten free oats, and dairy-free chocolate chips.
If you do not require dairy or gluten modifications, you can successfully substitute those ingredients for their regular everyday counterparts.
Because there is no fat in the batter, the cookies do not spread out when baking. For this reason, it's important to pat down each portion of batter into the shape you'd like them to result in.