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
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Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment or silicone baking mat.
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In a small bowl, add the oats, flour, cinnamon, cloves, baking soda and salt. Whisk to combine. Set aside.
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In a separate bowl, add the banana, egg, vanilla, and brown sugar. Stir until well combined.
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Add the flour mixture to the banana mixture. Stir until combined. Don’t overmix, just make sure all dry ingredients are incorporated.
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Fold in the cranberries and chocolate chips.
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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).
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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.