Fresh cranberries are a surprising tart note in these cookies. If fresh aren't available, you could use frozen. I would suggest dried cherries over dried cranberries if that's all you have available. —chocolatea
1 1/2 cups
oat flour, gluten free flour mix or all purpose flour
Heat a metal skillet over medium heat. Add butter and brown for about 5 minutes, until it smells butty and is dark brown, careful not to burn. Scrape into a large bowl and allow to cool for five minutes. Add sugar and banana, whisk to combine. Add egg and vanilla, whisk well.
Combine flour, oats, baking soda, baking powder, spices and salt in a separate bowl. Add dry ingredient to butter mixture. Add cranberries and chocolate and mix to combine.
Bake 2 tablespoon scoops on to well greased baking sheets. Bake for 12 minutes, rotating once if oven is uneven. Remove to wire rack to cool.