Pem’s Chocolate & Cranberry Banana Cookies

You know you’ve got a best friend when she demands a birthday post 😉

Pemm & I - Starbucks

Today is Pem’s birthday (and the start of her new and fabulous job!), and in her honour, I would like to offer you birthday cookies.


I’ve been trying to replicate Pemma’s cookies for years.  Every time I ask her for a recipe, I get an email like this from her (even the stuff in parentheses is her text):

More oatmeal.
Maple syrup to flavour.
Vanilla and cinnamon (LOTS of cinnamon it’s un-tastable in the end product)
Olive oil instead of butter (?)
Add cranberries
Add nuts (I used almonds)

Followed by a second email:

Also, one extra banana.

Now I don’t know about you.  But I have no idea how to follow that recipe.

After I complained to Pem about the state of her recipes, she managed to take copious notes (I am proud!) after a batch she made, and sent me the recipe!


These cookies take well to different mix-ins.  One of my favourite combinations is to reduce the cranberries to 1/4 c. and to add 1/4 c.  chopped almonds and 1/4 c. chopped crystallized ginger.

I am more than happy to offer these cookies to you all, and I hope you think of Pem when you make a batch.


Pem’s Chocolate & Cranberry Banana Cookies
Makes about 36 medium cookies (2 Tbsp. each) or 72 small cookies (1 Tbsp. each)

  • 1/2 c. (115g) butter, softened
  • 2 medium ripe bananas, mashed
  • 3/4 c. (180 mL) unsweetened applesauce
  • 1/2 c. (125g) raw organic cane sugar
  • 2 large eggs
  • the juice of 1/2 a lemon
  • 2 tsp. (10 mL) vanilla paste or extract
  • 2 1/2 c. (300g) whole wheat flour
  • 2 c. (180g) quick-cooking oats
  • 1 1/2 tsp. (7g) baking powder
  • 1 Tbsp. (3g) ground cinnamon
  • 1/2 tsp. (2g) sea salt
  • 1 c. (150g) chocolate chips
  • 1/2c. (60g) dried cranberries
  • the zest of a lemon

Preheat oven to 350F.

Using a stand mixer fitted with the paddle or a bowl and a spatula or wooden spoon, combine butter, bananas, and applesauce and stir well.  Add the sugar, eggs, and vanilla and stir to incorporate all ingredients.

A little at a time, add the flour, oats, baking powder, cinnamon, and salt, and mix until you have a smooth batter.

Using a spatula, fold in the chocolate chips, cranberries, and lemon zest.

Prepare a cookie sheet with aluminum foil and drop dough in mounds using either a tablespoon (for smaller cookies) or a 2-tablespoon ice cream scoop (for medium cookies).

Bake at 350F for 14-18 minutes, until they hold together when you poke them and have turned golden brown.

Let cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.


Happy Birthday, Pemma!!!

I am so proud to call you my best friend.

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Categories: Dessert, Vegetarian


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2 Comments on “Pem’s Chocolate & Cranberry Banana Cookies”

  1. Louise
    September 15, 2011 at 7:18 am #

    Fabulous! I’m really glad to have te recipe for these very tasty cookies 🙂


  1. Inspiration from a Friend | The Kitchen Operas - September 14, 2011

    […] The Kitchen Operas Skip to content HomeAbout MeRecipesIngredient NotesMenusClassesTravelContact ← Pem’s Chocolate & Cranberry Banana Cookies […]

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