Oatmeal Cookies

Lucy Skrypnek

Lucy Skrypnek

At WildFit, we aren’t against cookies. We’re against the wrong types of cookies. Baking your own, is generally the best way to go. This way you know exactly what’s in them, and there are no hidden sugars, or preservatives. Try these oatmeal cookies for example, they are made with all natural ingredients. They taste amazing too.


Prep Time: 20 minutes.

Cook Time: 15 minutes.

Makes: 30 servings.



2 cups old-fashioned oats (use Gluten Free Certified if GF is needed) – oat is WildFit occasional

1⁄2 cup dried fruit, chopped

1⁄2 cup chopped, toasted nuts or seeds

1-1/2 cups mashed very ripe banana (about 3 large)

1⁄3 cup virgin coconut oil, melted

2 tsp vanilla extract

1-1/4 tsp ground cinnamon

1⁄2 tsp fine sea salt

1⁄2 tsp baking soda


In a large bowl, combine the oats, cranberries, and walnuts.

In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well-blended.

Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.

Preheat oven to 350°F. Lightly spray cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoon full sizes onto prepared sheets.

Bake 14 -15 minutes or until lightly golden-brown. Let cool on sheets for 1 minute and then transfer cookies to wire racks; cool completely. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

Sooooo good!

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Lucy Skrypnek

Lucy Skrypnek

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