Kids and adults will devour these classic chocolate chip cookies with a little something extra!
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl combine flour, baking soda, baking powder, sea salt, and cinnamon with a fork.
In a separate large mixing bowl add the vegan butter and sugars and beat with a hand mixer until creamy.
Add vanilla extract, nondairy milk, and mashed banana and beat until well combined.
Add the wet mixture to the dry mixture and fold to mix about half way. Then stir in rolled oats, cranberries, and chocolate chips and make sure the dough is well combined.
Use a heaping tablespoon for each cookie and be sure to slightly flatten them on the baking sheet with your hand. They will double in size so ensure they are spaced out enough from each other.
Bake for 10 to 12 minutes or until they are all light golden brown around the edges. Then remove them from the baking sheets onto a wire rack to cool completely. Bake time will vary depending on the size of cookies and your oven.
Only bake 1 baking sheet at a time on the middle rack.
If you've prepped more than 1 baking sheet then place it in the fridge while the other is baking. You can also place extra cookie dough in the fridge before preparing them for baking the next batches.
Store the cookies between layers of parchment paper in an airtight container at room temperature for up to 4 to 5 days.