Banana Cocoa Cranberry Cookies (sugar free, gluten free, vegan option)

These are a hearty, tasty snack that hits the spot when you are craving something good but want to stay on the healthy side. They are also really easy to make and freeze well.

Just mash the banana.

Add the liquid ingredients, then the dry and mix it all together.

Ball it up.

And bake.

Banana Cocoa Cranberry Cookies

3 medium ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil or olive oil
2 Tbl Agave

2 cups rolled oats (gluten free)
2/3 cup almond meal (finely chopped almonds)
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
1 teaspoon baking powder
1 ea. Egg (omit for vegan)
2 1/2 Tbl Cocoa
4 ounce by weight Dried Cranberry

Preheat oven to 350 degrees
In a large bowl combine the bananas, vanilla extract, agave and coconut (olive) oil. Add the oats, almond meal, shredded coconut, cinnamon, salt, cocoa, dried cranberry and baking powder. Stir until combined. Add Egg if needed. Drop dollops of the dough, each about 2 ounces in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Press down by half. Bake for 12 - 14 minutes.
Enjoy.