4 INGREDIENT FLOURLESS HEALTHY OATMEAL COOKIES
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
- In a large bowl add bananas and peanut butter. Stir until evenly mixed. Add in oats. Stir until evenly combined.
- Add in chocolate chips or dried fruit. Stir until evenly combined.
- Using a 1 ½ tbsp cookie scoop, scoop cookie batter and place onto prepared cookie sheets, spacing them about 2 inches apart. Use the palm of your hand to press down and flatten cookie. Cookies will not spread during baking so shape the cookie batter to your desired cookie shape.
- Bake cookies about 10 minutes or until set. Let cookies cool completely before removing from baking sheets.
Nutrition Facts : ServingSize 1 cookie, Calories 115 kcal, Carbohydrate 14 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 4 mg, Fiber 2 g, Sugar 5 g
FLOURLESS PEANUT BUTTER OATMEAL COOKIES (4 INGREDIENTS!)
Ridiculously easy and delicious flourless peanut butter oatmeal cookies with chocolate chips! 4 ingredients, no eggs and no sugar, they are also made without brown sugar, but you'd never tell- soft, chewy and 100% vegan and gluten free.
Provided by Arman
Categories Dessert
Number Of Ingredients 4
Steps:
- Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper.
- In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with.
- Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan.
Nutrition Facts : ServingSize 1 cookie, Calories 128 kcal, Carbohydrate 15 g, Protein 5 g, Fat 6 g, Sodium 50 mg, Fiber 2 g
EASY 4 INGREDIENT PEANUT BUTTER OATMEAL COOKIES
These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand -- no brown sugar or baking soda required!
Provided by Real Mom Nutrition
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together in a medium bowl.
- Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet (I use a cookie scoop).
- Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.
- Bake about 10-12 minutes or just until the tops start to look dry.
- Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.
Nutrition Facts : Calories 111 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cookie, Sodium 51 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
FLOURLESS PEANUT BUTTER OATMEAL COOKIES
I saw this recipe in TOH and changed a few things to suit my own tastes. It is very easy to throw together and has a very satisfying flavor and texture. You may want to cut down the sugar to 1/2 cup if you don't like very sweet cookies. Use holiday colored m&m's for a festive look in lunch boxes or at parties!
Provided by SaddleUp87
Categories Drop Cookies
Time 50m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350.
- cream butter, peanut butter, and sugars in a mixing bowl.
- add eggs one at at time, beating each well.
- beat in baking soda, honey, and vanilla.
- combine oats, m&m's, chips, and peanuts in a separate bowl.
- stir oat mixture into wet ingredients.
- drop tablespoon sized balls of dough onto a cookie sheet about 2 inches apart. (you may want to flatten them slightly with your palm for a more uniform shape).
- bake for 10 minutes, or until lightly browned.
- let cool for 1 minute, then transfer to a wire rack.
PEANUT BUTTER OATMEAL COOKIES
This recipe came from me liking peanut butter, but peanut butter cookies don't stay chewy enough for me. Since I love oatmeal cookies, I sort of combined the 2 flavors and here's what happened. When I first met my husband, he swore he didn't like oatmeal cookies. Now around Xmas, he knows I'll start baking and he asks for these every year! I have served them with a bit of Nutella inside like a sandwich, and I also took them to an office party with peanut butter and jelly spread inside. If you do fill them, put them in the fridge until ready to serve. But I will admit, my favorite is just these cookies and a big old glass of milk. Hope you like them too!
Provided by CookingBlues
Categories Drop Cookies
Time 55m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream the butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE: I use 1/4 cup of both creamy and chunky peanut butter in this recipe, but use what you have. My husband likes chunky, and I like creamy so we always have both :).
- Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until well combined.
- In a separate bowl, mix the dry ingredients until combined: flour, baking soda, baking powder, salt, and oats.
- Slowly add to the butter/sugar mixture and mix until well combined.
- Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. I use a cookie scooper to make it easier.
- Bake in the top half of the oven until the cookies are golden, about 10-12 minutes. NOTE: The cooking time will depend on the size of cookie (or scooper) that is used, so check at 10 minutes. They should be golden on the edges, but don't overcook these cookies. They should still be chewy.
- Remove and let cool.
Nutrition Facts : Calories 120.9, Fat 7, SaturatedFat 3.1, Cholesterol 17.9, Sodium 107.6, Carbohydrate 12.8, Fiber 0.8, Sugar 7, Protein 2.5
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