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Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:12Yield:2 dozen cookiesJump to Nutrition Facts
Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:12Yield:2 dozen cookies
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Yield:2 dozen cookies
Yield:
2 dozen cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupquick-cooking oats (see Tip)¾cupalmond flour or almond meal¾teaspoonground cinnamon¼teaspoonsalt2mediumripe bananas, mashed½cupalmond butter or natural peanut butter1teaspoonvanilla extract¾cupraisins or chopped dates
Cook Mode(Keep screen awake)
Ingredients
1cupquick-cooking oats (see Tip)
¾cupalmond flour or almond meal
¾teaspoonground cinnamon
¼teaspoonsalt
2mediumripe bananas, mashed
½cupalmond butter or natural peanut butter
1teaspoonvanilla extract
¾cupraisins or chopped dates
DirectionsPreheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.TipsTip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.To make ahead: Store airtight at room temperature for up to 3 days.Equipment: Parchment paper or silicone baking matOriginally appeared: EatingWell.com, October 2017
Directions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.TipsTip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.To make ahead: Store airtight at room temperature for up to 3 days.Equipment: Parchment paper or silicone baking mat
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
Tips
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
To make ahead: Store airtight at room temperature for up to 3 days.
Equipment: Parchment paper or silicone baking mat
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)177Calories10gFat20gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
