How To make Banana Cookies
3/4 c Soft margarine; low fat, plu
-s 1 tb Soft margarine; low fat, div
-ided 3/4 c Granulated sugar
2 Egg whites; slightly beaten
2 ts Vanilla extract; divided
1 c Mashed bananas
2 c All-purpose flour; or
-unbleached 1 ts Baking soda
1/4 c Skim dry milk
1/2 c Brown sugar, packed
2 c Powdered sugar; sifted
Recipe by: Healthy Cooking for Two Preheat oven to 350 degrees; lightly coat cookie sheets with vegetable cooking spray. In a large bowl, cream 3/4 cup margarine and sugar; add the egg whites, 1 teaspoon vanilla extract and mashed bananas. In a small bowl, combine the flour and baking soda; add the the banana mixture, 1/2-cup at a time, mixing well. Drop by teaspoonfuls onto the cookie sheets. Bake for 8 minutes, or until just browned around the edges; remove to wire racks to cool. For the frosting, in a small saucepan, combine 1 tablespoon margarine, milk and brown sugar. Bring to a boil over medium-high heat. Reduce heat to medium and continue to boil for 2 minutes. Remove from the heat; add the powdered sugar and 1 teaspoon vanilla extract, beating until smooth. It may be necessary to adjust the milk or sugar to get the desired spreading consistency. Spread a thin layer of frosting on each cookie. Let the icing harden before storing the cookies. Penny Halsey (ATBN65B). Nutrition Analysis: 59 calories, 1g protein, 12g carbohydrate, 1g fat, 0mg cholesterol, 15mg sodium. -----
How To make Banana Cookies's Videos
Magic Oatmeal Cookies: 1985
Two ingredient magic
Banana Cookie Recipe
Don't settle for basic chocolate chip cookies. Give your favorite sweet treat an upgrade with this banana cookies recipe. It's simple, fast, and oh so delicious. Plus, the addition of bananas makes them a little bit healthier, too.
#Cookie #Recipe #Banana
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BANANA SNICKERDOODLE COOKIES | Vegan cookie recipe
Don’t throw away those over ripe bananas. You can make these soft and moist banana snickerdoodle cookies. If you haven’t had Snickerdoodle cookies before, you are missing a lot! They are sweet and soft cookies coated in cinnamon sugar. The addition of over ripe bananas made it more delightful. Classic taste with a twist.
INGREDIENTS:
3/4 cup vegetable oil/canola oil
1/3 cup brown sugar
1 cup white sugar
1 Tbsp vanilla extract
2 large over ripe bananas
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/4 tsp salt
1/4 tsp cream of tartar
Makes 24-30 cookies.
4-INGREDIENT BANANA COCONUT COOKIES | healthy samoas
These 4-ingredient Samoas cookies put a healthy spin on the traditional Girl Scout cookie. Made with just four ingredients; bananas, coconut, chocolate and coconut oil, these cookies are easy to make and even better than the original.
I love simple baking recipes just like this! You know, the ones that call for just one bowl and require zero precision.
Remember my 3-ingredient banana oatmeal cookies(link below!)? These 4-ingredient Samoas cookies are very similar, except instead of oats I stirred in shredded coconut and then finished each cookie with a hearty drizzle of chocolate over the top.
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3-Ingredient Banana Oatmeal Cookies:
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4-INGREDIENT BANANA COCONUT COOKIES
2 ripe bananas (7-8 ounces each)
2 cups shredded coconut
1/2 cup chocolate chips*
1 teaspoon coconut oil
INSTRUCTIONS
Pre-heat oven to 350ºF. Line a rimmed baking sheet with parchemnt paper or a silpat mat.
In a large bowl, mash browned bananas with the back of a fork until they are broken down.
Stir in shredded coconut and mix until well combined.
Form small cookie shaped discs, using your hands, and place on a prepared baking sheet. Repeat until you have made twelve cookies.
Use the back of a spoon or your finger to create a small hole in the center of each cookie.
Bake for 25 minutes or until the cookies are lightly golden and set through.
Melt chocolate chip in the microwave or over a double boiler. Stir in coconut oil.
Once the cookies have cooled, drizzle chocolate over the top of each cookie.
Pop in the fridge for one hour to allow the chocolate to set up. Enjoy!
NOTES
*Be sure to buy vegan chocolate chips to keep this recipe 100% plant-based. I like these.
**If you want to add a bit more flavor, stir in 1 teaspoon of vanilla extract and a pinch of salt when adding in the coconut.
***To create more depth of flavor, toast the shredded coconut in a dry pan until golden brown. Cool completely before adding to the bananas.
NUTRITION
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 121mg | Fiber: 1g | Sugar: 14g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
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!
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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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#3ingredientcookies #bananaoatmealcookies #bananacookies
banana cookies recipe without oven| eggless banana chocolate chip cookies recipe
This soft cookie tastes like banana bread and a chocolate chip cookie simultaneously. Loved by all ages, special kids! watch how to make banana chocolate chip cookies.
#bananacookies
#chocochipscookie
#egglessbananacookies
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