Can I make these cookies nut-free?

Yes! Simply skip the pistachios or replace them with sunflower seeds or pumpkin seeds for a similar crunch without the nuts.

Can I double or triple the recipe?

This recipe is definitely easy to scale. Just mash more bananas and multiply the rest of the ingredients accordingly. You may need to bake in batches or use multiple trays.

How do I know when the cookies are done?

The edges should look set and lightly golden. They will continue to firm up slightly as they cool.

Can I use steel-cut oats?

Not recommended for this recipe—they're too tough and won't soften properly in the short bake time. Stick with rolled oats or quick oats.

Are they freezer-friendly?

Yes! These cookies freeze beautifully and can be reheated or enjoyed straight from the freezer after thawing.

Will they taste too much like banana?

The banana adds a gentle sweetness and moisture but doesn't overpower the citrus and cranberry flavors. Most people won't even realize there's banana inside! Yes, just leave out the pistachios or swap in sunflower seeds or pumpkin seeds.

Can I double the recipe?

Absolutely. This recipe scales easily, just mash more bananas and increase the ingredients proportionally.

Are these cookies gluten-free?

Yes, if you use certified gluten-free oats.

Do they taste strongly of banana?

The banana flavor is subtle and balanced by the orange and cranberries. If you're not a big banana fan, you may still love these!

Orange Cranberry Pistachio Oat Cookies: No Sugar Added

Description

Bright, naturally sweet, and made with only five wholesome ingredients, these orange cranberry pistachio oat cookies are the perfect grab-and-go snack or breakfast cookie. No flour, no added sugar, just real feel-good ingredients in every bite.

Ingredients

Units Scale

1 ripe banana
1 cup rolled oats
2 tablespoons dried cranberries
2 tablespoons chopped pistachios
Zest of half an orange

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a bowl, mash banana until mostly smooth.
Add oats, cranberries, chopped pistachios, and orange zest. Mix well.
Scoop spoonfuls of dough onto baking sheet and gently flatten each one.
Bake for 12 to 14 minutes, until edges are golden and centers set.
Cool completely before storing in an airtight container.

Notes

For a nut-free version, swap pistachios with sunflower seeds.
Add a tablespoon of dark chocolate chips or shredded coconut for a fun variation.
These cookies freeze well and reheat beautifully in a toaster oven.

Nutrition

Serving Size: 1 cookie
Calories: 90 kcal
Sugar: 5g
Sodium: 2mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg