Oatmeal Cranberry Cookies With Bananamilk
Oatmeal Cranberry Cookies with Bananamilk
This recipe is sponsored by Mooala, makers of plant-based and dairy-free beverages to benefit the greater good, including nut-free Bananamilks, organic Coconut Oatmilk and Almondmilks.
Mooala is brand new to the Denver-area, which is perfect for me since I live here! I found Mooala at my local Whole Foods but you can also find the brand in the refrigerated section of Safeway. Click hereto find a store in your neck of the woods!
Mooala has created luscious, creamy plant-based beverages that are made with a handful of high-quality, organic ingredients. The Original Bananamilk and Coconut Oatmilk happen to be my favorites from the brand and for good reason. There is little to no sugar per serving, depending on which type you reach for. Plus, the Oatmilk has as much calcium as a glass of traditional dairy milk. The Bananamilk is very different from others; it’s made with bananas, sunflower seeds and a hint of cinnamon, which I absolutely love. Mooala Coconut Oatmilk has a thick and the velvety texture that takes anything you stir it into to the next level. Besides the oat-y taste, the thickness of the oatmilk has to be my favorite part when I’m looking to make my oats (or anything for that matter) a little more indulging without feeling guilty. I have been switching off adding both to my coffee and my oats on a daily basis. These are also a great substitute for baking!
In fact, one of my first experiments with Mooala was with baking. I found the bananamilk held up very well and added a nice little banana-cinnamon flavor to my oatmeal cookies. I used it to make chia eggs for this recipe, so it’s vegan. It thickened up quickly and worked perfectly! Grab the recipe below.
These little cookies are not only a better-for-you option but can be eaten as a breakfast cookie or a sweet treat in the afternoon. They can be baked to any texture you prefer. If you like then a bit softer, bake them less. I used salted peanuts in mine, but pecans or any nut on hand would work wonderfully! I love to dip them in a glass of Mooala Coconut Oatmilk to soften them up.
1 1/2 cups gluten free all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup vegan butter or coconut oil
1 cup coconut sugar
Chia egg = 1 TBS chia seeds soaked in 2.5 TBS of bananamilk orMooala Coconut Oatmilk for 10 minutes. Double this recipe for 2 eggs which is what this recipe calls for.
1 1/2 tsp vanilla extract
3 cups rolled old fashioned oats
1 cup cranberries
1 cup chopped nuts
Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder, set aside.
In the bowl use an electric hand mixture to cream together butter, coconut sugar until combined.
Mix in the 2 chia eggs and add the vanilla.
Add flour mixture and mix just until combined then mix in oats, cranberries and nuts.
Use an ice cream scoop to scoop evenly made cookies onto pan.
Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 10 - 12 minutes.
Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
Store in an airtight container at room temperature.
I love to add these cookies to my stovetop oat bowls or overnight oat bowlsfor a little extra treat in the mornings. You can also addMooala plant-based beverages to your stovetop oats to really take things up a notch on flavor