If you want to add icing, you can drizzle cookies with vanilla yogurt by using a zip-top bag with a small corner cut off as a piping bag. To make these cookies gluten-free, simply use certified gluten-free rolled oats. JUMP TO RECIPE Learn how to make the best healthy banana oatmeal cookies from scratch They’re perfectly chewy and moist with soft oats and naturally sweet fruit flavor filling every bite. Stir 1/4 cup chocolate chips into the batter if desired, especially if your family likes a little extra sweetness! If you only have old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats. If you’d like to make these cookies a little sweeter, you can add 2 tablespoons brown sugar to the batter. These cookies don't have any other added sugar, so it's crucial that the bananas are super sweet! Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.īe sure to use very ripe bananas with a lot of brown spots for the best flavor. The texture should be a little wetter than normal cookie dough. Add ground oat flour and rolled oats and mix until combined. Next, place 1 large banana in a medium bowl and use a form to mash until a pureed has formed. Serve immediately or store in an airtight container for up to 5 days in the fridge or at room temperature. First, preheat oven to 350✯ and spray a baking sheet with nonstick cooking spray.Remove from oven and let cool on the baking sheet. Bake for 12-14 minutes, or until cookies are lightly golden brown and firm to the touch.Press slightly to flatten to about 1/2-inch thick. Scoop and drop tablespoon-size balls of the batter onto the parchment paper. Line a baking sheet with parchment paper.Chilling the batter helps it hold together for scooping and portioning. Place batter in the freezer for 15 minutes (set a timer so you don't forget!) and preheat the oven to 375F.Add mashed bananas to a medium bowl with the rest of the ingredients.
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