Chewy oatmeal cookies full of sweet banana flavor, cozy spices & sandwiches. Just 92 calories so easy to make! The very best recipe for any cookie cravings!
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Banana Oatmeal Raisin Cookies - candies, chewy & only 92 calories! And they are so simple to make! You'll never want a different banana cookie recipe !
Some days, a woman just wants a cookie. A gentle, sweet, freshly baked cookie... The comforting sort of cookie that satisfies you with a cozy warmth from the minute that your teeth sink to it.
Within the past two weeks, I've felt that cookie craving just about any evening. Days of filming new episodes because of my YouTube TV show, getting a head start on innumerable taxes and forms with my own accountant, editing hundreds of photos from delectable recipe photo shoots...
Banana Oatmeal Raisin Cookies - sweet, chewy & just 92 calories! And they're so simple to make! You won't ever need a different banana cookie recipe again!
A roadside flight home to mention one final hello to my beloved second mommy, memories flooding through my head as Mom and I recalled our favourite moments with that special lady, the return airplane trip in which it struck me that life will never be the same...
Celebratory cookie cutter days. Comforting cookie days. Grieving cookie days. Trying to locate a sense of calmness cookie cutter days. From all of my years of eating and baking biscuits, I have discovered there's only 1 type that's universally pleasing for any I-just-need-a-cookie event...
Oatmeal biscuits. Sweet, easy, chewy oatmeal cookies.
Banana Oatmeal Raisin Cookies - sweet, chewy & just 92 calories! And they are so simple to make! You will not ever need another banana cookie recipe again!
Hearty oats, juicy raisins, comfy recognizable flavors... Having an extra pop of sweetness and whimsy in the fruit. These biscuits brighten moments, fill the vacant spaces, and leave me feeling a bit better than before.
And it truly helps that they're just 92 calories and produced from entirely wholesome ingredients!
Banana Oatmeal Raisin Cookies - candies, chewy & only 92 calories! And they're so simple to make! You won't ever need another banana cookie recipe !
I am a genuine oatmeal cookie monster... I only counted, as well as January 2018, I've shared 47 oatmeal cookie recipes with you. Eep! Have you tried any of these yet? (? You'll locate all my oatmeal cookie recipes directly there!) They're some of the most popular recipes in my website cause they taste really sweet and comfy, just like conventional"indulgent" oatmeal cookie recipes, but they contain no refined sugar or bread!
That means you will start with whole wheat bread (or fermented, if you prefer) and prompt oats (like those... or these for a gluten-free edition!) . Instant oats are smaller and thinner than traditional rolled oats, and you are able to see them in canisters right next to those classic oats in the grocery store.
I probably sound like a broken record by now... But cause I ? you and want your cookies to flip out perfectly soft and chewy, I am reminding you again... Measure your yogurt and bread properly, with this method or even a kitchen scale! (? That is the one I own and adore. A lot of either ingredient will make your biscuits taste cakey or sterile, as opposed to chewy. This is particularly true of the oats--that they behave like little sponges and consume plenty of moisture out of your cookie dough!
Ripe bananas- perfect for baking! Really like all @amybakeshealthy's yummy & healthful banana recipes!
See those bananas? And all those brown spots? If it comes to baking with bananas, brown = amazing! I ? additional speckly bananas cause they've a lot glowing, bold taste --along with additional sweetness! That is the minimum number of brown which I recommend. More is even better!
The rest of the cookie dough's sweetness comes from a different pure ingredient... Pure maple syrup (like that!) . You desire the type that comes straight from maple trees, which is usually sold in skinny glass jars or squat, round plastic jugs. Skip the pancake syrup and sugar-free syrup!
HEALTHY! Banana Oatmeal Raisin Cookies - sweet, chewy & just 92 calories! And they are SO easy to make! You're never going to want another banana cookie recipe again!
The peppers include much more sweetness! The recently purchased, additional plump, perfectly tender ones are perfect... But for those who have elderly, somewhat dried out raisins (hmm... it sounds silly to describe dried fruit as dried outside! ) , that is fine!
Simply add them into a microwave-safe bowland put water on top until they're fully coated. Seal plastic wrap across the top, and microwave the bowl on high for 1 second. If you allow the peppers sit mixing together the cookie dough, then this little trick hydrates them so they're tremendously succulent --and that makes a major difference in these cookies once they're baked!
Banana Oatmeal Raisin Cookies - sweet, chewy & just 92 calories! And they are so simple to make! You won't ever need another banana cookie recipe !
Trust me... With two weeks' worth of cookie day cravings, these certainly hit the spot every single time! When you create your own, don't forget to snap a photo and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That ensures I will see your picture! ) I'd love to see your oatmeal cookies!
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Yields: 15 cookies
These oatmeal their explanation biscuits are soft, chewy, and full of banana flavor! The familiar cozy spices and plump raisins make these much more irresistible. They will keep for at least one week if kept in an airtight container in the refrigerator--should they last long!
1 cup (100g) instant oats (gluten-free if necessary and measured like that )
3/4 cup (90g) whole wheat or fermented * flour (measured like that )
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup (63g) mashed banana
1 teaspoon vanilla extract
1/2 cup (120mL) pure maple syrup
In a medium bowlwhisk together the yogurt, pasta, baking powder, cinnamon, and salt. Stir in the maple syrup. Add the flour mixture, stirring just until incorporated.
Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the sheet, and flatten to the desired thickness and width using Healthy Cookies Skinnytaste a spatula. Bake in 325°F for 10-12 minutes. Cool to the pan for 10 minutes before turning out onto a wire rack.
Notes: It is extremely important to quantify both the wheat and oats correctly employing this method or even a kitchen scale. (? That is exactly the one I own and love!) Too much of either could dry out the cookies and render them cakey rather than chewy.
Instant oats are also referred to as quick-cooking or moment oats. They are available in huge canisters, just like old-fashioned oats. They are not the ones in the tiny flavored packets of oatmeal. To make your own, include the same amount of old-fashioned oats to your food processor, and pulse 10-12 days or until the oats are approximately 1/4 into ? of their initial size.
For the gluten-free flour, I recommend the following blend: 1/2 cup (60g) millet flour, 2 tbsp (15g) tapioca flour, 2 tbsp (15g) brown rice bran, and 1/2 tsp xanthan gum. Most store-bought fermented flour blends (like that one!) Will also do the job, if quantified like this.
For the best results, use the ripest and spottiest bananas you'll be able to find!
If your raisins are old, dryer, and not too plump or juicy... Add them into a microwave-safe bowland put water at the top until they're completely covered. Seal plastic wrap across the surface, and then microwave the bowl on high for 1 minute. Should you allow the peppers sit mixing together the cookie dough, then this small hint hydrates them so they're really tender and succulent!