Vegan Cranberry Banana Cookies

(from 1 review)

Vegan Cranberry Banana Cookies

It's almost a month since I updated here! What was I doing all these days? Nothing new except the same old routine. So monotonous. I didn't even want to bake. I was going through (and still am to some extent) the "wish-there-was-a-time-machine-so-I-could-become-a-child-again" phase. I had borrowed few cookbooks from the library to know more about preparing baby food (now that my little one has started solids) only to keep renewing it week after week. There were a couple of interesting recipes I wish I had tried but managed to try only one.

This one is for you Shobana. She is my friend since school and a mom of a one year old who wanted to bake something healthy for her baby. I decided to try the soft cranberry banana cookies from Better Baby Food by Daina Kalnins. The original recipe was pretty much healthy but for the sugar, which I have replaced with banana itself, because delaying salt and sugar is always a good idea. So these cookies turned out very soft which my husband did not relish. My eldest son liked it and my mother-in-law liked it very much than my other cookies because she has a tooth problem and can't bite/chew on hard stuff. I guess if you use sugar like suggested in the original recipe, the cookies would have a texture similar to that of soft cookies you get it in stores. The age group mentioned for these cookies was between 12-18 months.

Vegan Cranberry Banana Cookies Recipe

Prep TimeCook TimeYields
15 Mins10 Mins15 Cookies
Vegan Cranberry Banana Cookies
4.0 from 1 reviews
Treat your little one with these soft cranberry banana cookies made sugar free but has just the right amount of sweetness he or she would enjoy.
  • 1/2 cup Dried Cranberries,finely chopped (optional)
  • 1/2 cup mashed 2 Medium Size Ripen Bananas, Mashed
  • 1/3 cup Butter/Margarine (I used peanut butter instead)
  • 1/2 cup Apple Juice (unsweetened)
  • 1 flax egg
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Rolled Oats (quick cooking)
  • 1/2 cup All Purpose Flour
  • 1 teaspoon Baking Soda
  1. Preheat oven to 350F/180C for 15 minutes. Grease baking sheets lightly with non stick cooking spray or shortening.
  2. In a blender whip together the flaxseed meal and water; until it’s frothy. Keep it aside.
  3. In a bowl stir together cranberries (if using) and flour, so that the cranberries don’t stick together and form lumps.
  4. To this add the mashed banana, peanut butter, apple juice, flaxseed mixture and vanilla; mix until smooth.
  5. Stir in rolled oats and baking soda; blend well.
  6. Drop by spoonfuls (approximately about 2 tablespoons per cookies); flatten with a fork. Bake for 10 minutes.
My Notes:
  1. I did not chop the dried cranberries but if you are baking these cookies for smaller kids be sure to finely chop it.
  2. Use just 1 banana if you decide to add 1/4 cup sugar as mentioned in the original recipe.
  3. I have replaced the 1 egg with flaxseed meal and water.
  4. Make sure that your child is not allergic to nuts if you decide to use nut butter instead of butter/margarine.
  5. I would suggest freezing these cookies because they turn bad pretty quickly if stored at room temperature.
  6. I didn’t get 30 cookies as mentioned in the recipe. This dough doesn’t spread, so you definitely need about 2 tablespoons per cookie and I got 15 cookies. Maybe the dough would have spread with the egg.
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  1. I do not have flaxseed meal. Do you think these would work with apple cider vinegar? I am looking for a healthy cookie recipe for my daughter. (She is three and has type one diabetes–the autoimmune kind.) I have an egg allergy and have loved using your recipes!

    • Thanks Theresa. Flax seed meal is used as a binding agent to hold the ingredients together. I’m sure you can just use another tablespoon of APF or whole wheat flour itself instead of flax and it will still turn out good.


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