Remove from oven when cooked completely through. *If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. If making one big cookie, may want to place plate in fridge or freezer to help “congeal” for a minute after cooking. Simply use a toothpick or a fork and poke cookie the whole way through.*If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked. Depending on the strength of your microwave cooking time may vary. Place the four ramekins or the one plate in microwave on high for 4 minutes.Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin.(The ramekins are nice to keep the cookies contained and perfectly round.) If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes.Stir in cinnamon and remove raisins from water and mix them in. In a medium sized bowl, combine banana, almond milk, and peanut butter, stirring until thoroughly combined.If using an oven rather than microwave, preheat to 375☏.Place raisins in a small bowl with water to allow the raisins to plump.unsweetened vanilla almond milkġ tsp cinnamon (we often add even more as we’re big cinnamon fans) Add some Greek Yogurt and turn this “cookie” into a healthy, satiating breakfast or snack.ġ/2 Tbsp. This tastes like an indulgent dessert-so hard to believe we didn’t add any sugar and we used all healthy ingredients. Remember our 5 Minute Microwave Peanut Butter Chocolate Chip Cookies and our Wild Blueberry Cookies? So in honor of National Oatmeal Cookie Day, please welcome these yummy chewsters… Minute Oatmeal Raisin Cookies. After all, what fun would it be if later we had to feel guilty about eating it?īut no worries, we were up for the challenge and we promise-your taste buds, waistline and clock will all give this recipe the double thumbs up! We used a few of your favorite quickie ingredients with oats as our inspiration. You know we, like you and most of our clients, love a good dessert after dinner every now and then-and we’re all about making one that’s easy, quick, healthy and delicious-and definitely waist-line friendly. Let cool and enjoy! PS: Be sure to visit calraisins.We’re not gonna lie, when we heard today was National Oatmeal Cookie Day (um, could there be a more fun holiday?! We think not-oh unless it’s for peanut butter, chocolate, frozen yogurt…or for a few other of our faves –oy! :)), we couldn’t help but smile. 4️⃣ Bake for 18-20 minutes or until the edges of the cookies are golden brown. 3️⃣ Scoop dough using a medium cookie scoop and flatten each one slightly using your hands. Pour the wet ingredients over the dry ingredients and stir until well combined. 2️⃣ In another bowl, combine coconut oil, mashed banana, applesauce, and vanilla. In a large bowl, combine rolled oats, California Raisins, shredded coconut, protein powder, chia seeds, cinnamon, and salt. Here is how to make them: ・½ cup California Raisins ・1 ¼ cups old-fashioned rolled oats ・¼ cup unsweetened shredded coconut ・¼ cup vanilla protein powder or oat flour ・½ tbsp chia seeds ・1 ½ tsp cinnamon ・½ tsp sea salt ・2 ripe bananas, mashed ・¼ cup unsweetened applesauce ・¼ cup unrefined melted coconut oil ・1 tsp vanilla 1️⃣ Preheat oven to 350☏. □ They’re loaded with good for you ingredients and have no added sugar, and are naturally sweetened! The best part, you probably have everything you need in your kitchen to make them right now. These OATMEAL RAISIN PROTEIN COOKIES are the perfect back to school snack.
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