Best 3 Peanut Butter Banana Oatmeal Cookies Egg Free Milk Free Recipes
Indulge in a delightful baking adventure as we embark on a journey to discover the best egg-free, milk-free recipe for irresistible peanut butter banana oatmeal cookies. These delectable treats offer a symphony of flavors that will tantalize your taste buds, while catering to dietary restrictions with ease. Join us as we explore the culinary secrets behind these wholesome cookies, packed with the goodness of peanut butter, ripe bananas, and hearty oats. Let's uncover the perfect recipe that will turn your kitchen into a haven of baking bliss!
Let's cook with our recipes!
PEANUT BUTTER BANANA OATMEAL COOKIES - HEALTHY RECIPE
Peanut Butter Banana Oatmeal Cookies: quick 'n easy healthy peanut butter banana oatmeal cookies! Bursting with delicious peanut butter and banana flavors.
Provided by Demeter | Beaming Baker
Categories Dessert
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in chocolate chips and peanuts.
- Using a medium cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press toppings into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won't spread much during baking.
- Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 cookie, Calories 102 calories, Sugar 2.2 g, Sodium 22.9 mg, Fat 7.2 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 2.5 g, Protein 3.3 g, Cholesterol 0 mg
PEANUT BUTTER & BANANA OATMEAL COOKIES (EGG-FREE, MILK-FREE)
These cookies are so simple--only 5 ingredients! The best part is they are healthier than your average cookie. They are moist, chewy and crispy-brown on the bottom. My family likes them as a snack or even for breakfast, and I hope yours does too! (Note #1: These cookies are best enjoyed fresh--meaning within the first day or two of being made. This is because they are very moist, and the moisture changes the texture of the cookie the longer they are stored in an air-tight container. Note #2: DO NOT substitute any other type of oats. Use only quick-cooking oats, or the cookies will not hold together as well once baked.)
Provided by MarthaStewartWanabe
Categories Drop Cookies
Time 25m
Yield 12-14 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
- Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
- Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
PEANUT BUTTER BANANA COOKIES
Make and share this Peanut Butter Banana Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Drop Cookies
Time 35m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Spray baking sheet with non-stick cooking spray.
- In a large bowl, combine egg, peanut butter, banana, and sugars.
- Mix with an electric mixer until smooth.
- Add flour, baking soda, and baking powder and continue to mix until well blended.
- With a small spoon, scoop out batter and place on baking sheet aproximately 2 inches apart and bake for 10 to 14 minutes until lightly brown.
- Remove and transfer cookies to a wire cooling rack.
Tips:
- Ensure accurate measurements: Precise measurements are crucial for successful baking. Use a kitchen scale for accurate results, especially when measuring dry ingredients.
- Cream butter and sugar thoroughly: Properly creaming butter and sugar creates a light and fluffy texture. Cream them together until the mixture is pale and fluffy, and the sugar has dissolved.
- Use ripe bananas: Overripe bananas add sweetness and moisture to the cookies. Look for bananas with brown spots on the skin.
- Add chocolate chips or nuts: For a variation, add chocolate chips, chopped nuts, or dried fruits to the dough before baking.
- Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much.
- Bake the cookies at the right temperature: Follow the recipe's recommended baking temperature and time. Overbaking can make the cookies dry and crumbly.
Conclusion:
Peanut butter banana oatmeal cookies are a delicious and nutritious treat that can be enjoyed by people with egg and milk allergies. These cookies are easy to make and can be customized to your liking. With their soft and chewy texture, sweet banana flavor, and the added crunch of oats, these cookies are a perfect snack or dessert. So, grab your apron and give this recipe a try!
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