3 Healthy Oatmeal Cookies To Sweeten Your Day
Oatmeal Cookies are nutrient-dense and delicious and can be a great breakfast, healthy dessert, or midnight snack!
INGREDIENTS:
Banana Oatmeal Cookies 0:43
1 cup old-fashioned rolled oats made into oat flour
2 bananas
2 pitted Medjool dates
2 Tbsp coconut oil
1 egg
1 cup old-fashioned rolled oats
1/4 cup unsweetened shredded coconut
1/2 cup dark chocolate chips
Oatmeal Breakfast Cookies 2:25
2/3 cup sweet potato puree
1/4 cup coconut oil liquid but not hot
1/4 cup maple syrup
2 eggs
1 cup old-fashioned rolled oats
3/4 cup old-fashioned rolled oats made into oat flour
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup ground flaxseed
1/2 tsp cardamom
1/4 tsp sea salt
Midnight Cookies 4:11
3/4 cups old fashioned rolled oats made into oat flour
1 cup old fashioned rolled oats
1/2 cup chopped cashews
1/2 cup sesame seeds
1/4 tsp sea salt
1/2 tsp cinnamon
1/8 tsp cardamom
1/4 tsp ground ginger
1/2 cup pitted dates if hard then soaked in hot water for 5 minutes and then drained
1 egg
1/4 cup coconut oil melted
1/2 cup unsweetened apple sauce
1-2 Tbsp honey
Printable recipes:
Orange slice oatmeal cookies
Add these lovely and delicious oatmeal and orange cookies to your snacks and enjoy..!!!
4 Healthy Oatmeal Recipes
If you looking for nice, easy and healthy recipe with oatmeal, this is the place for you. 4 healthy and delicious oatmeal recipes, good for lunch or any other time of the day.
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Banana oatmeal muffins
12-14 servings
Ingredients:
4 cups (350g) rolled oats
1/2 cup (170g) honey/maple syrup/date syrup
2 tsp baking powder
2 eggs
1 cup mushed bananas (about 3large bananas)
1 cup (240ml) milk
1 tsp vanilla extract
1/4 tsp salt
Dark chocolate chips for topping (optional)
Directions:
1. Preheat oven to 360F (180C).
2. In a large bowl, mash bananas, add eggs, milk, honey and vanilla extract. Whisk all together.
3. In another bowl add rolled oats, baking powder and salt. Mix well.
4. Combine together wet and dry ingredients, mix just until combined.
5. Put paper muffin cups into muffin tin (optional) and spry the paper muffin cups with cooking oil.
6. Divide the batter evenly between the muffin cups, top with chocolate chips.
7. Bake for 25-30 minutes until muffins are just golden brown.
8. Place the muffins on a cooling rack to cool.
Banana oatmeal pancakes
Ingredients:
2 ripe bananas
2 eggs
2/3 cup (60g) oatmeal flour
2/3 tsp baking powder
1/4 tsp cinnamon
1/2 tsp vanilla extract
Pinch salt
1-2 tsp coconut oil
Maple syrup to serve (optional)
Method:
1. In a large bowl, mash bananas, add eggs, beat until smooth mixture. Add vanilla extract, cinnamon, salt, oatmeal flour and baking powder. Stir until well combined.
2. Heat skillet over medium heat. Melt 1 tsp coconut oil. Pour batter into the skillet and cook 1-2 min. flip the pancake and cook 1-2 min more.
3. Drizzle with maple syrup.
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.
6. Bake for 12-13 minutes or until lightly browned.
Healthy granola bars
Ingredients:
3 cups (270g) rolled oats
1 cup (140g) almonds
1/3 cup (40g) peanuts
1/2 cup (60g) dried cranberries or sour cherries
2 tablespoons (12g) desiccated/shredded coconut
1/4 teaspoon salt
1/2 cup +1½ tbsp (200g) honey or agave syrup
1/3 cup + 1 tbsp (80g) coconut oil
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 340F (170C). line a 10” x 8” (25 X 20 cm) pan with parchment paper and set aside.
2. In a large bowl mix all dry ingredients. Add wet ingredients and mix until well combined.
3. Spread in baking pan, pressing down very firmly.
4. Bake for 30 minutes or until golden. Let cool completely.
5. Remove from the pan and cut into bars.
Slice & Bake Cookies: Fast Recipes from your Refrigerator or Freezer
More Cookies Quick & Easy recipes:
Available:
Slice & Bake Cookies: Fast Recipes from your Refrigerator or Freezer
For those short on time but long on cookie love, Slice & Bake Cookies comes to the rescue! Elinor Klivans, the baking expert behind Big Fat Cookies and Cupcakes!, shares 50 recipes that are quick to mix up, stash in the refrigerator or freezer, and have at the ready to slice and bake whenever a sweet craving strikes
From classics such as old-fashioned oatmeal raisin cookies and Linzer hearts to modern takes on savory cookies and crackers, the recipes collected here fit the bill for any impromptu get-together
With a rundown of ingredients and baking equipment—plus tips on decorating, serving, storing, and even shipping—freshly baked, warm-from-the-oven cookies will always be on hand.
ISBN 1452109621
Author:
Elinor Klivans
Publisher:
Chronicle Books
Rank: 81 (79)
- Amazon: 4.5 (17)
- GoodReads: 3.56 (62)
Common terms:
Best cookie recipes, vegan cookies, pumpkin cookies, cookie dough, easy cookie recipes, butter cookies, gingerbread cookies, shortbread cookies, oatmeal raisin cookies, how to make cookies, oatmeal cookies, christmas cookies, sugar cookie recipe, peanut butter cookies, no bake cookies cookies, chocolate chip cookies, cookie recipes, Meringue, 1452109621
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Chocolate Chip & Oatmeal Refrigerator Cookies
Made with chocolate chips and oatmeal, these refrigerator cookies are pretty much slice and bake! Whip up a few batches, keep them in the freezer or refrigerator and whenever you have a cookie craving, pull these out to bake up!
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Skip ahead:
0:00 Intro
0:35 Browning the butter
1:47 Mixing in the wet ingredients
3:39 Mixing in the dry ingredients
4:53 Adding the chocolate chips
5:44 Forming the logs
7:55 Slicing the cookies to bake
10:31 Tasting the cookies
INGREDIENTS
- 1 cup brown butter, cooled
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup rolled oats
- 1 cup miniature semi-sweet chocolate chips
INSTRUCTIONS
- In a medium skillet, melt the butter over medium heat. Allow to bubble and foam. After about 5 minutes, the foaming will lessen and the bottom of the skillet will show brown solids with the butter smelling nutty and looking golden. Scrape into a bowl and cool.
- Combine the cooled brown butter and sugars until evenly mixed, 3 minutes. Add the egg and vanilla and mix to combine. Scrape sides of the bowl to ensure even mixing. Add flour, baking soda, and salt. Mix just to combine. Add rolled oats and chocolate chips. Mix to incorporate and finish by hand to ensure it is well mixed.
- Divide dough in half and shape each half into a log. Use parchment paper or plastic wrap to compact the dough. Do not worry about over compacting. Once in tight uniform logs, twist the ends and place in the refrigerator or airtight container until firm, 2 hours.
- When ready to bake, preheat the oven to 350°F. Slice prepared cookies into ¼-inch thick and place on parchment-lined baking sheet. Sprinkle with Malden sea salt. Bake until the edges are set and the centers are just soft, 10-12 minutes. Remove from the oven and cool on pan for 5 minutes. Finish cooling on a wire rack.
#cookie #chocolatechip #oatmeal
Why OATBARS are Amazing as a Snack or Breakfast
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Macros entire recipe: 1230 Calories, 122C, 40F, 89P
Ingredients:
- 150g oats
- 30g cocoa
- 60g CASEIN vanilla powder (Not Whey!)
- 50g Peanut butter
- 150g milk plus some water
- salt
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