Vegan Coconut Cranberry Cookie



  • 3 large bananas
  • 3 cups of rolled oats
  • 1 cup of unsweetened coconut flakes +1/4 cup for garnish
  • ½ cup dried cranberries
  • Himalayan pink sea salt
  • Cinnamon


  1. Preheat oven to 350 degrees and line a 2 cookie sheets with parchment paper or a silicone baking mat. Don’t accidentally use wax paper, as I did this evening. It will smoke out your kitchen – trust me.
  2. Ponder why your smoke detector didn’t go off and realize your old house as no smoke detectors at all.
  3. Write “Home Depot” on your To Do list for tomorrow and try not to set the kitchen on fire again.
  4. Using your food processor, add all the oats and pulse until it is like a course flour. Transfer all oats into large mixing bowl.
  5. Again using your food processor, pulse the coconut flakes so they are also like a course flour. Transfer to large mixing bowl.
  6. Add in 3 bananas and mix together. Using my Kitchenaid mixer, it was only a minute or so.
  7. Fold in cranberries.
  8. The dough was very sticky, so using too silicone spatulas, I rolled the cookies into 16 mounds on 2 cookie sheets.
  9. Garnish the tops of the cookies with coconut flakes, Himalayan pink sea salt and a sprinkle of cinnamon.
  10. Bake cookies for 12-15 minutes or until lightly golden.

Cool on a wire rack.  Enjoy!  Yields: 16 cookies

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