Old Recipe Sweet,Snacks
“You know that feeling when you wake up in the morning and you’re excited for the day? That’s one of my main goals in life.” – Kirsten Dunst Sometimes, we all need that little bit of courage, a few pushes and some assurances that we are really doing a good job. I received oodles of that last night at a friend’s place – such wonderful people came up to me, including some boys, talking about Kitchen Therapy, the pictures, the website – it felt amazing! One pretty little girl even tried making the apple chutney already! I never even dreamed of such a buzz – I honestly believed it would be a quiet little thing – and I do owe my wonderful family for such publicity! Thank you everyone for your delightful responses, the ardent encouragements and following Kitchen Therapy on all the social media platforms. THANK YOU!! So, today I share with you this pleasing healthy recipe that can be made in a jiffy – healthy oat cookies that are eggless, butter-less and flourless! (Please keep reading!) This cookie recipe can be made within minutes and are a great option to take with you on a road trip, pack into lunchboxes/tiffin, and of course to keep around the house. One cookie manages to satiate the sweet craving post meals that some have. To make this recipe for diabetics, substitute the brown sugar with agave syrup or stevia. Due to the lack of ‘fats’ (flour, butter and eggs) – it doesn’t last long – you need to consume all of it within two days. The bananas act as a base and you get the rise in the cookie from the baking powder. You can add any kinds of nuts, seeds, fruits even to ensure it achieves its’ health quotient. [yumprint-recipe id=’13’]
Serves Yields: 16 cookies | Prep Time: 25 mins | Cook Time: 12 mins
- 1 cup oats
- 2 bananas, mashed
- ½ cup chopped walnuts
- ¼ cup cranberries
- ½ cup chocolate chips
- ¼ cup brown sugar OR honey
- ½ tsp cinnamon
- ½ tsp vanilla essence
- ½ tsp baking powder
- 2 tbsp milk
- Pinch of salt
- 2 tsp vegetable oil
- Mash the bananas.
- Then whisk in the brown sugar, cinnamon, vanilla, baking powder and salt and whisk well.
- Add in the oats, nuts, cranberries and chocolate chips. Batter should be wet.
- Stir well and add the milk – if the batter requires, add more milk to make it wet.
- Place wax paper or foil on the baking tray. Brush the paper with a silicon brush dipped in some regular oil.
- Scoop small balls onto a lined baking tray with a mini muffin scooper.
- Bake in a preheated oven of 180°C for 10-12 minutes, or until firm. (If you are making larger cookies, then recommend keeping the cookies in for longer (15-17 mins).
- Cool in the tray for another 15 minutes before placing them on a plate.
- Note: This recipe yields about 16-20 mid-sized cookies.
- For sugar-free options, substitute the brown sugar with an equal amount of agave syrup, or a few spoons of stevia.
- The most crucial part of this recipe is to brush the baking sheet with some oil. As the cookies have no butter or oil in it, the cookies tend to stick to the tray so in order to ensure your cookies will come off the tray in one shape, you must oil it first.
- If adding fresh cut fruits (diced strawberries, apples etc), add them in before the milk. For watery fruits like strawberries, kiwis or peaches, cut the milk portion into half.