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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MORE C&D COOKIES RECIPES:
Almond Joy Breakfast Cookies:
Gluten Free Chocolate Chip Cookies:
Pumpkin Breakfast Cookies:
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Banana Oatmeal Cookies | 3-Ingredient Healthy Cookies!
Banana Oatmeal Cookies are made with just 3 simple ingredients, without using flour or any special equipment. These healthy cookies are naturally sweet and gluten-free, and you can add in any extra you love, such as chocolate chips, raisins, or walnuts.
RECIPE:
0:00 Intro
0:21 Preheat oven
0:26 Banana Oatmeal Cookie ingredients
1:37 Prepare the baking sheet
1:47 Baking the cookies
2:13 Storage tips
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Banana cookies in 15 minutes! Fragrant, delicious cookies without eggs!
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Delicate, soft cookies with banana and orange! Delicious and quick recipe, I recommend it to everyone!
If you liked the video, leave your comment and like, it will help a lot in promoting my channel.
Many thanks!
***
Servings: 10 pieces.
Ingredients:
- 80 grams of butter (6 tablespoons)
- 1/4 teaspoon salt
- 100 grams of sugar (1/2 cup)
-125 grams banana (1 large banana)
- orange peel
- 1 tablespoon orange juice
- 220 grams of all-purpose flour (1+1/4 cups)
- 1 teaspoon baking powder
Bake in preheated 350°F (180°C) oven / 15 minutes.
Enjoy your meal!
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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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MORE DELICIOUS OATMEAL RECIPES:
3-Ingredient Banana Oatmeal Cookies:
Healthy Breakfast Cookies:
Banana Oatmeal Pancakes:
Oatmeal Banana Muffin Cups:
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
Best ever CHEWY Banana Chocolate Chip COOKIES!
If you like banana bread, you'll love these Banana Chocolate Chip Cookies. They are a great way to use up overripe bananas and have a soft cake-like texture.
Here are some other videos you might like:
Traditional Lebanese Shortbread Cookies:
Viral Baked Oats:
Peanut Butter Banana Smoothie:
???? COOKIE INGREDIENTS
1/3 cup unsalted butter at room temperature
1/2 cup granulated sugar
1 egg at room temperature
1/2 cup ripe banana about 1 banana
1/2 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup semi sweet chocolate chips
INSTRUCTIONS
1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In the bowl of an electric mixer, beat the butter and granulated sugar until well combined and fluffy, about 2 minutes. Beat in the egg, mashed banana and vanilla extract until combined.
3. Mix flour, baking powder, salt and baking soda and gradually add to the creamed mixture. Stir in the chocolate chips.
4. Scoop the dough onto the prepared baking sheets. Bake 10-14 minutes, or until the edges are lightly browned.
5. Cool for 5 minutes before removing to wire racks to cool completely.
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⏱️ TIMESTAMPS:
0:00 Introduction
0:40 Mash the bananas
0:59 Cream the sugar
1:38 Add the egg
1:52 Add the mashed banana
2:23 Add the vanilla extract
2:40 Mix the dry ingredients
3:01 Add the dry ingredients
3:28 Add the chocolate chips
4:01 Scoop cookies
4:23 Bake cookies
4:41 Finished product
4:45 Taste test
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Soft, Chewy Banana Cookies that AREN'T Cakey
With a rich banana flavor and soft, chewy texture, these Banana Cookies are a unique and fun twist on a traditional chocolate chip cookie.
Recipe:
Ingredients
⅔ cup well-mashed, very-ripe bananas (185g, this is typical 1 ½ bananas for me)
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup light brown sugar, firmly packed (200g)
⅔ cup granulated sugar (135g)
1 large egg yolk
2 teaspoons vanilla extract
3 cups all-purpose flour (375g)
2 Tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon table salt
¾ teaspoon ground cinnamon
1 ½ cups chocolate chips (use either milk chocolate or semisweet, or a blend of the two!) (255g)
1 cup chopped walnuts, optional (115g)
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Instructions
00:00 Introduction
00:25 Combine well-mashed banana, melted/cooled butter, brown sugar, granulated sugar, egg yolk, and vanilla extract and stir well until completely combined.
01:54 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
02:15 Gradually add flour mixture to butter/banana mixture until completely combined (I do this in 3-4 parts).
02:32 Add chocolate chips and walnuts, if using, and stir until well-combined.
03:08 Cover bowl with plastic wrap and chill in the refrigerator for 30-60 minutes (or up to 24 hours).
03:18 Once dough has nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:27 Scoop dough by 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing at least 2” apart.
03:52 Bake in 350F (175C) oven for 12-14 minutes. Allow to cool for 5 minutes on baking sheet then transfer to cooling rack to cool completely before enjoying.
Notes
Store cookies in an airtight container at room temperature for up to 4 days.
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