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.
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I wish you well.
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