Banana Oatmeal Cookies | Easy No Eggs No Flour No Sugar Cookie Recipe
i n g r e d i e n t s :
• 2 ripe bananas
• 1/4 tsp salt
• 1/4 tsp ground cinnamon (optional)
• 1 1/2 cups (150 g) rolled oats
• 1/4 cup (50 g) dark chocolate chips
• 1/2 cup (50 g) pecans, chopped
• 1/3 cup (50 g) dried cranberries
Bake the cookies at 375ºF/190ºC for 20-22 min. This recipe makes about 15 cookies.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
#oatmealcookies #easycookies #asmrcooking
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
Thank You for watching!
If you like my videos, please support me by subscribing to my channel! I would also be very grateful if you could give this video a thumbs up!
The recipe used in the video:
Sugar Free Oatmeal Cookies From EasySugarFreeRecipes.com @SugarFreeRecipe
Sugar Free Oatmeal Cookies from Easy-Sugar-Free-Recipes.com.
►See the ingredients, directions, & photo's HERE
A recipe for sugar free oatmeal cookies, that is all natural.
LIKE on FB:
FOLLOW on TWITTER:
Visit my website for tons of more sugar free recipes here:
Subscribe to my newsletter to get 7 free sugar free recipes from my book:
Subscribe to my channel:
A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Baking sheet (Affiliate Link):
Cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
Facebook:
Instagram:
Pinterest:
Email List: