Servings: 12 to 18

2 ripe bananas (mashed) (about 1 cup) ⁠ 2 ripe bananas (mashed) (about 1 cup) ⁠
⅓ cup applesauce (homemade or store-bought)⁠ ⅓ cup applesauce (homemade or store-bought)⁠
½ cup dried cranberries⁠ ½ cup dried cranberries⁠
2 cups quick cooking or rolled oats⁠ 2 cups quick cooking or rolled oats⁠
¼ cup oat milk (or plant milk of choice)⁠ ¼ cup oat milk (or plant milk of choice)⁠
optional: 1 tsp cinnamon⁠ optional: 1 tsp cinnamon⁠
optional: 1 tsp vanilla extract⁠ optional: 1 tsp vanilla extract⁠

Preheat your oven to 350 degrees F and prepare 2 baking sheets with parchment paper or a silicone mat.
In a large mixing bowl, mash your ripe bananas.
Add the remaining ingredients to the bananas and stir to combine.
Scoop heaping tablespoons of the mixture and drop them onto your prepared baking sheet. Push the centre down slightly to make your cookies a more even thickness and tidy the edges. They won’t spread in the oven or change shape so feel free to form them with your fingers.
Bake for 15 to 18 minutes until lightly golden. I don’t try and lift these cookies to check the bottoms because they stay quite soft until they cool completely. If you can see that the edges are lightly browned they should be ready.
Remove from the oven and allow to cool entirely on the baking tray. If you try and remove them too early the soft centres may stay behind!
Once cooled, eat them up! These cookies won’t get crunchy since they are mostly just banana and oats but they hold together well and have a soft texture. They are best kept in the fridge or freezer. They freeze well, just allow to defrost for a few minutes before eating.