Healthy Oatmeal Cookies – 3 Delicious Ways

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How to make oatmeal cookies. 3 easy, delicious and healthy recipes that anyone can make.

Printable Version:

More Healthy Recipes:
Banana Oatmeal Muffins:
Banana Oatmeal Pancakes:
No-Bake Peanut Butter Oat Bars:
Energy Date Balls:
Beetroot and Oatmeal Baked Patties:
Quinoa Tabbouleh Salad:
Healthy Ice Cream:

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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.

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Comments

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37 COMMENTS

  1. I made the banana peanut butter cookies and they were great! Few pointers:
    1. I used 3 medium sized bananas instead of 2 as we are not adding any sugar so I wanted them to be sweet
    2. I used creamy peanut butter (didn’t have natural peanut butter).
    3. I had to bake for 25 mins at 180 degree celsius. 10-12 mins wasn’t enough in my case.
    4. Since I added extra banana my mixture was more soggy than in the video so I couldn’t make firm balls but the final product after baking was not at all soggy.
    5. I stored it in a cool dry place but didn't refrigerate it. It developed fungus in around 3 days. So not sure what is the best storage method but if you are storing it like me then eat it quickly!

  2. I tried but not sure if the texture is right. Are we expecting softness or crunchiness? My cookies is rather soft. Not sure if I had refrigerated the dough overnight instead of just 30mins. I will try another one again as it was my first attempt. The taste is good!

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