Healthy Oatmeal Cookies - 3 Delicious Ways
How to make oatmeal cookies. 3 easy, delicious and healthy recipes that anyone can make.
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Peanut butter & banana oatmeal cookies:
Ingredients:
2 ripe bananas
2 cups – 2 tbsp (150g) quick oats
1/3 cup (85g) natural peanut butter
1/4 cup (45g) chocolate chips (optional)
1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 180C (360F)
2. In a large bowl, mash bananas, add peanut butter and vanilla extract. Stir until incorporated and smooth. Add oats and chocolate chips, stir until combined.
3. Roll into balls, place on a baking sheet lined with parchment paper. Slightly flatten with.
4. Bake for 10-12 minutes or until lightly browned.
Maple & chocolate chip oatmeal cookies:
Ingredients:
1¼ cups (100g) quick oats
3/4 cup (90g) flour
1 teaspoon cinnamon
2 tablespoons coconut oil
1½ teaspoons baking powder
1/4 teaspoon salt
1/3 cup (106g) maple syrup
1 egg
1/2 teaspoon vanilla extract
1/2 cup (90g) chocolate chips
Directions:
1. Preheat oven to 340F (170C).
2. In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
3. In other bowl whisk together egg, maple syrup, coconut oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and give a last stir.
5. Refrigerate the dough for 30 minutes. Roll into balls. place on a baking sheet lined with parchment paper. Slightly flatten.
5. Bake for 12-13 minutes or until lightly browned.
Applesauce oatmeal cookies:
350g (12.34 oz) unsweetened applesauce
2 cups (160g) quick oats
1/4 cup (30g) dried cranberries
2 tablespoons desiccated coconut
1 teaspoon cinnamon
Directions:
1. Preheat oven to 340F (170C).
1. In a large bowl whisk together oats, desiccated coconut, cinnamon and dried cranberries.
2. Add applesauce and stir until incorporated.
3. Roll into balls, place on a baking sheet lined with parchment paper.
4. Bake for 18-20 until lightly browned.
Date Breakfast Cookies |whole food plant based | oil free cooking | no sugar
#wholefoodplantbased #breakfastcookie #chefjulia #oatmeal
Date Breakfast Cookies
Chef Julia Dunaway
In the video I show that I use almond butter, however the cookies I showed you in the beginning of the video were made with peanut butter (Nut’N Better Smooth Peanut Butter) and 4 tablespoons of almond milk. I really liked the texture and taste of the peanut butter version with 4 tablespoons of almond milk. Also, I baked them for a total of 14 minutes. These cookies should be stored in a container with parchment paper on top and NOT sealed, otherwise they get very soft. If the cookies get soft, put them back in a 350° for 5 minutes. They also freeze well once they’re completely cooled.
Wet
2/3 cup mashed ripe bananas (2 medium, approximately but measure)
¼ cup date syrup (I use Date Lady)
½ cup nut butter (almond, peanut, cashew) I prefer using peanut butter
4 tablespoons almond milk (or any plant milk)
1 teaspoon vanilla extract or vanilla bean powder
Dry
1 ½ cups rolled oats
½ cup almond flour
2 tablespoons ground flax seeds
2 tablespoons pumpkin seed protein powder (optional)
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts
3-5 chopped dates (I used bulk Medjool dates from the Date People in Niland, California)
Other options: vegan dark chocolate chips, ½ cup dried fruit, ½ cup any chopped nuts, ¼ cup cacao powder
Mix the wet ingredients into the dry ingredients. Line a baking sheet with a silicone liner or parchment papers. Using a ¼ cup measuring cup, scoop out 10-12 portions onto the baking sheet. Flatten slightly using wet fingers. Bake at 350° for 13-14 minutes or until desired doneness. You can leave them a little longer if you like dryer cookies.
Cool for a few minutes before placing on a baking rack.
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Thanks for watching the video Date Breakfast Cookies
maple pecan cookies Something Vegan
RECIPE
1/2 cup organic brown sugar
1/4 cup pure maple syrup
1/4 cup neutral oil
1 tsp. vanilla extract
1 tsp. maple extract
1 1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup pecans, chopped
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add brown sugar, maple syrup, oil, vanilla extract, and maple extract. Stir until very smooth. Add flour, baking powder, baking soda, and salt. Stir until a dough forms. Add pecans, and stir in. Scoop and press the dough onto a lined baking pan. Bake 10-12 minutes. Makes one dozen cookies.
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Molasses Cookies
You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.
RECIPE:
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Super Easy Crunchy Oatmeal Cookies (with Olive Oil)
These homemade healthy Crunchy oatmeal cookies are made with simple, natural, and wholesome ingredients. The perfect simple healthy snack!
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 2 1/2 cups (231 g) rolled oats (or quick oats)
* 1/2 cup + 2 tbsp (100 g) water
* 2 1/2 tbsp (52 g) maple syrup
* 2 1/2 tablespoons (33 g) extra virgin olive oil
* 2 teaspoons vanilla
* 1/4 teaspoon salt
Instructions
* Preheat the oven to 350°F (180°C).
* Place the rolled oat in a blender or food processor and blend until you get a coarse! flour.
* Mix the oatmeal, vanilla, and salt in a bowl, and add the extra virgin olive oil.
* Bring the water with maple syrup to the boil and pour it into the bowl. Mix with a spoon and let it cool slightly.
* Then use your hands to form a dough. Feel free to add a bit more water if the dough feels too crumbly. Just add it a tablespoon at the time.
* Roll out the dough until very thin (3mm) and cut in circles with a round cookie cutter. If the dough is a bit sticky, I normally roll it out on a baking sheet, to avoid using additional flour.If the dough is too crumbly, don't add too much water. Simply roll out a quarter of the dough at a time.
* Place the circles on a flat tray covered with a baking sheet, no extra grease required.
* Bake until golden brown, for 15-20 minutes. If your oven doesn't cook evenly, make sure to turn the trays half-way through baking. Keep a close eye on the oatcakes in the last 5-8 minutes, to avoid overcooking them.
* When the oatcakes are ready, remove from the oven and allow to cool on a wire rack.
* Keep in the jar.
ENJOY!
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#oatmealcookies #oatcookies #easycookies#foodmetrica
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4 Ingredient Peanut Butter Cookies | Healthy Dessert | Vegan & Gluten Free | 20 Minute Recipe
4 Ingredient Peanut Butter Cookies:
Dessert Made Easy eBook:
If you are craving something sweet these easy Peanut Butter Cookies are guaranteed to hit the spot! I adore these cookies because they are egg-free, dairy-free AND gluten-free! The recipe starts with almond flour instead of traditional flour, and the sweetness in this recipe comes from maple syrup! These cookies come together in minutes and only need to bake for 10-12 minutes! I hope you and your family love these cookies as much as my family and I do! Enjoy!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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