Healthy Peanut Butter Oatmeal Cookies - 2 ways
This is one of my favorite recipes. I hope you like it.
►►►►►►►►►►WRITTEN RECIPE►►►►►►►►►►
Ingredients
1st Method:
1 Egg
2 tbsp Honey
1/2 cup Peanut Butter
1/2 cup Oats
2nd Method:
1 Egg
2 tbsp Honey
1 cup Peanut Butter
1/2 cup Oats Flour
Directions
1st Method:
Whisk egg, honey and peanut butter.
Once the peanut butter is blended well, add oats and blend well.
Take small amount and give a cookies shape. Place it on baking tray.
Bake in pre-heated oven for 15-20 minutes.
I would suggest to bake 10 minutes and check in between.
2nd Method:
Grind Oats in a blender to make Oats Flour.
Whisk egg, honey and peanut butter.
Once the peanut butter is blended well, add oats flour and blend well.
Take small amount and give a cookies shape. Place it on baking tray.
Bake in pre-heated oven for 20-25 minutes.
I would suggest to bake 10 minutes and check in between.
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Easy Oatmeal Cookies, Oil Free/Whole Food/ Refined Sugar Free
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Sugar Free Oatmeal Raisin Cookies SOFT AND CHEWY!
These Sugar-Free Oatmeal Raisin Cookies are a healthy dessert baked homemade from scratch. These soft and chewy cookies have crisp edges and no-added sugar.
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Here is a link to the full printable recipe:
Ingredients
8 tablespoons unsalted butter 1 stick, softened at room temperature.
3/4 cup granulated sweetener
2 eggs Must be at room temperature.
1 teaspoon vanilla extract
1/8 teaspoon freshly squeezed lemon juice
3/4 cup flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
Instructions
Preheat oven to 350 degrees.
Cream butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
Add the eggs, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
Fold in raisins.
Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
Roll the dough into balls (I measured 1 1/2 tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon. You may want to use wet hands as the dough is sticky.
Bake for 10-14 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
Transfer the cookies to a wire rack to cool for an additional 10 minutes.
3-INGREDIENT BANANA OATMEAL BREAKFAST COOKIES
These 3-Ingredient Banana Oatmeal breakfast cookies are the perfect healthy, grab-and-go breakfast or after-school snack. Made with just 3 healthy ingredients; oatmeal, bananas, and chocolate chips these delicious cookies are gluten-free, vegan, and easy to make.
The only challenge with these banana breakfast cookies is not eating the entire tray! But hey, sometimes a girl needs a few extra cookies (joking, not joking!).
The other great thing about these healthy breakfast cookies is how fast they come together. I know how busy life can get and these cookies won’t make life feel any busier. I hope you enjoy them as much as we do!
PRINT RECIPE HERE:
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3-INGREDIENT BANANA OATMEAL BREAKFAST COOKIES
1.5 cups oatmeal (I used 1/2 cup rolled and 1 cup quick)
2 medium bananas
1/3 cup mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Line a rimmed baking sheet with a silpat mat or coat with some cooking spray.
Using the back of a fork, mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
Now your ready to add the chocolate chips! Sprinkle them into the dough and stir until they are just mixed throughout.
Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.
Cook for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
*NOTE: these cookies will not spread in the oven so be sure to form them into a cookie before placing on baking sheet.
Makes 16 cookies
Nutrients per cookie: Calories: 67; Total Fat: 2.1g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrate: 11.8g; Dietary Fiber: 1.3g; Sugars: 5g; Protein: 1.3g
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Organic Oatmeal Apple Cinnamon Cookies (Softest Breakfast Cookie Ever!) ???? Easy Vegan Cookie Recipe
Sometimes you wake up and just want food to be ready to eat.
➡️ It’s tempting to resort to starchy, sugary sweets with empty calories.
But, today I have a sweet, yet low glycemic index and high fiber classic: Organic oatmeal and apple cinnamon cookies!
Healthy rolled oats, walnuts, raisins, almond butter, apples, and more are blended together to make a healthy, satisfying snack you can enjoy all week!
➡️ Give your morning cup of coffee some company with these oatmeal cookies!
You’ll feel energized, glad you had something prepared, and get to do some guilt-free snacking!
???? Are there some other organic alternatives you’d like to learn how to prep for the week? Let me know in the comments below!
FYI - The following is a rough draft of the video I will be posting on August 2nd.
▶️ INGREDIENT LIST: (12 cookies)
175g Old fashioned rolled oats - 1 + 3/4 cup (Both Regular Rolled Oats and Gluten-free Oats work well)
47g Coconut sugar - 1/4 cup or to taste (OR Palm sugar)
100g Walnuts - 1 cup
70g Raisins - 1/2 cup
125g Smooth Almond butter - 1/2 cup OR Nut butter of choice
1 medium Apple (170g approx.) - chopped
1/4 Teaspoon salt (I have used Pink Himalayan salt)
1/4 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon cinnamon
1 Teaspoon vanilla extract
▶️ METHOD:
Transfer all the ingredients to a food processor and process until it reaches a coarse consistency. Please note that the mixture will be very sticky right now but don’t worry it’s all good.
Line a baking tray with parchment paper and scoop 2 tablespoon of the the mixture on the baking tray. Since the mixture is very sticky at this point, grease your hands with some oil or you can simply flatten it out evenly with a butter knife to 1/2 inch thickness.
Preheat the oven to 350F and bake for about 18 minutes or so. The baking time also depends on the heat of your oven so adjust the baking time accordingly.
Once baked let it cool and then transfer it on to a wire rack so that the cookies do not collect moisture at the bottom and to prevent it from getting soggy. The cookies are very delicate right after it's baked, so let it cool down completely before handling. Store the cookies in an air tight container to prevent it from drying out.
These cookies also freezes well, you can make a back of it and freeze it for later - a grab and go breakfast.
▶️ IMPORTANT TIPS:
- the mixture is suppose to be sticky so grease your hands with some oil or you can simply flatten it out with a butter knife to 1/2 inch thickness
- the baking time depends on the heat of your oven to adjust it accordingly if needed - use your judgement
- some people are not very fond of raisins but it works very well for this recipe. Once the raisins are blended with the other ingredients you wont notice it at all
- the cookies are very delicate right after its baked so let it cool down completely before handling or storing it
- Store the cookies in an air tight container to prevent it from drying out
- these cookies also freezes well so you can make a batch and freeze it for later - a grab and go
▶️ FOOD IMPROMPTU KITCHEN ITEMS:
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Organic Rolled Oats:
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Baking Soda:
Ground Cinnamon:
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Recipe of the Month -- Oatmeal Raisin Cookies
Recipe of the Month (April 2011): Oatmeal Raisin Cookies, as found in Betty Crocker Cookbook: Everything You Need to Know to Cook Today:
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour*
1 cup raisins, chopped nuts, or semisweet chocolate chips, if desired
*If using self-rising flour, omit baking soda, baking powder, and salt.
1.Heat oven to 375° F.
2. In large bowl, beat all ingredients except oats, flour, and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour, and raisins.
3. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
4. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
Makes about 3 dozen cookies
NOTE #1: Quick-cooking and old-fasioned rolled oats are interchangeable unless recipes call for a specific type. Instant oatmeal products are not the same as quick-cooking or old-fashioned oats and should not be used for baking -- you will get gummy or mushy results.
NOTE #2: For lighter cookies (3 grams of fat and 95 calories per serving), substitute unsweetened applesauce for the shortening and 1/2 cup fat-free cholesterol-free egg product for the eggs. Increase cinnamon and vanilla to 1 1/2 teaspoons each.