To make these peanut butter banana oatmeal breakfast cookies, I decided to swap out some typical cookie-making ingredients for some less processed, better-for-you choices and you know what? They still turned out chewy, sweet, and delicious! Here are a few changes I made to a typical cookie recipe:īanana: Instead of eggs, I used banana which can help bind the cookies together as an egg replacement. What’s NOT to love?! Healthy Recipe Swaps These cookies are healthy, protein packed, and can be made gluten free if needed. Today’s healthy peanut butter banana oatmeal cookies recipe is a game changer, because it is made with better-for-you, less processed and delicious ingredients that you can feel good about baking with. Almond flour oatmeal cookies, brown butter oatmeal cookies, vegan oatmeal chocolate chip cookies and BEYOND- there’s an oatmeal cookie recipe for everyone right here on the blog. This recipe would be delicious paired with hot black tea or a fruity, berry tea.Cookies, cookies, cookies! I simply can’t get enough of them and I KNOW I’m not alone in feeling that way! Here at FFF, we have SO many cookie recipes and one of my favorite variations is the OATMEAL COOKIE. Get your own printable calorie density chart for your refrigerator and free ebook explaining calorie density in simple terms. Learn more about calorie density from Jeff Novick, MS, RDN. One of the ingredients (the peanut butter) is higher than 600 calories per pound, so eating richer food like this regularly may prevent you from losing body fat or may even cause you to gain weight. □ This recipe gets a yellow light on the calorie density chart. Store these cookies in an airtight container in the refrigerator for up to 5 days. Parchment paper or silicone baking mat - this is important to prevent the cookies from sticking to the baking sheet. Spoon it out into a small microwave-safe bowl or measuring cup and heat it up in the microwave for 15 seconds at a time until it is easy to stir and combine with the rest of the ingredients.
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