TORONTO STAR COOKIE CALENDAR
DAY 21
These chewy oat cookies have a sweet and lemony bite and the dried cranberries give them a festive pop of red. They are inspired by a similar cookie from the 2016 calendar, but I incorporated bananas in this version after getting requests from readers for a cookie that uses less sugar while not compromising flavour. The bananas do double duty here: they add sweetness and bind all the ingredients together.
Lemony Banana-Oat and Cranberry Cookies
Star Tested 3 overripe bananas, peeled 3/4 cup (180 mL) dried cranberries 2 cups (500 mL) quick oats Zest of 1 lemon 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) maple syrup or honey Preheat oven to 350F (180C). Prepare two large baking sheets lined with parchment paper or silicone baking mats. Set aside.
In a large mixing bowl, mix together all ingredients until thoroughly incorporated.
In heaping tablespoons, form balls and place on lined baking sheets, leaving about 1 inch (2.5cm) apart. Bake for 15 to 20 minutes, rotating halfway, until cookies begin to turn slightly brown on edges.
Remove from heat and let cool 5 to 10 minutes before transferring to wire racks to cool completely.
Store in an airtight container for up to a week or freeze for up to a month.
Makes about 24 cookies.