Almond Butter And Banana Oatmeal Cookies Recipes
ALMOND BUTTER AND BANANA OATMEAL COOKIES
This is the perfect cookie for those of us who love cookies but are trying to be healthier. This recipe is dairy-free, sugar-free, and fat-free! I was a bit worried that since it doesn't have the unhealthy components it wouldn't taste good, but my husband loved it!
Provided by suzythecook
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 27m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
- Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
- Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
- Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 12.4 g, Fat 2.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 20.8 mg, Sugar 3.9 g
ALMOND-BUTTER OATMEAL COOKIES
Make and share this Almond-Butter Oatmeal Cookies recipe from Food.com.
Provided by Renegade Chef
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350.
- Beat butter and almond butter until light.
- Add sugars and beat until light and fluffy.
- Beat in eggs and vanilla.
- Mix in flour, baking soda, baking powder, and salt.
- Stir in oats and cashews.
- Drop batter by tablespoons onto cookie sheet.
- Bake 10 - 15 minutes.
Nutrition Facts : Calories 232.4, Fat 11, SaturatedFat 4, Cholesterol 30.4, Sodium 234.9, Carbohydrate 30.6, Fiber 1.4, Sugar 17, Protein 4.2
BUTTERSCOTCH ALMOND AND OATMEAL COOKIES
Fairly healthy...and delicious too! Feel free to change up the mixin's. Sometimes if I'm feeling especially healthy, I throw in a bit of ground flax seed too for the omega 3s.
Provided by Rachel Potachel
Categories Dessert
Time 30m
Yield 16-24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease cookie sheets and set aside.
- Combine flours, salt and baking soda in medium bowl.
- Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
- Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
- Add flour mixture, and beat until just blended.
- Stir in oats and sliced almonds.
- Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
- Bake 10-12 minutes or until edges are lightly browned.
- Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.
Nutrition Facts : Calories 208.8, Fat 10.2, SaturatedFat 5.8, Cholesterol 28.5, Sodium 167.6, Carbohydrate 26.9, Fiber 1.6, Sugar 15.4, Protein 3.2
ALMOND BUTTER & BANANA PORRIDGE
Storecupboard staples like dried fruit and cinnamon sweeten this porridge, top with creamy nut butter and slices of banana.
Provided by Anna Glover
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 7
Steps:
- Heat the almonds in a saucepan over a medium heat for 2-3 mins until smelling toasted, shaking the pan frequently. Remove from the pan to a plate.
- Put the Quaker Rolled Oats, milk, sultanas and cinnamon, if using, into the saucepan with a pinch of salt. Cook over a medium heat for 5-6 mins until smooth and thick, stirring frequently. Add a splash more water if you prefer a thinner porridge.
- Divide the porridge between four warmed bowls, and add the banana slices. Drizzle over the almond butter in a swirl, then top with the toasted almonds.
Nutrition Facts : Calories 397 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
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