This hardy gluten-free Oatmeal Peanut Butter Cranberry Cookie recipe with a soft and chewy center is super simple to make. The recipe is adapted from Jocelyn Delk Adams of Grandbaby Cakes.

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or coat with nonstick cooking spray.

• 2 cups quick oats
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 3/4 tsp salt
• 2/3 cup applesauce
• 2/3 cup peanut butter (I used chunky)
• 1/2 cup mashed ripe banana
• 1/4 cup maple syrup
• 1/2 cup dried cranberries

In a large bowl combine quick oats, ground cinnamon, ground allspice, salt, applesauce, peanut butter, banana, and maple syrup.

Fold in dried cranberries.

Drop dough from a tablespoon onto the baking sheet. Press down slightly.

Bake 15-17 minutes or until tops are browned.

Enjoy!

You can find my March Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!