STRAWBERRY OATMEAL COOKIES
These soft and chewy strawberry oatmeal cookies are made with 4 ingredients and take 12 minutes! Healthy enough for breakfast, they are made with no eggs and no refined sugar, but you'd never tell. Vegan, Gluten Free, Dairy Free.
Provided by Arman
Categories Breakfast
Time 17m
Number Of Ingredients 5
Steps:
- Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
- In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips.
- Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
- Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 98 kcal, Carbohydrate 12 g, Protein 3 g, Fat 5 g, Fiber 2 g, Sodium 1 mg
STRAWBERRY OATMEAL COOKIES
These Strawberry Oatmeal Cookies are soft, chewy, packed with fresh strawberries, and incredible flavors. They are wholesome, easy to make and made without refined sugars. Perfect healthy breakfast, low-calorie snack, or quick dessert.
Provided by Natalie
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Position an oven rack in the middle of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small mixing bowl add oats, whole grain flour, cinnamon, baking powder, and salt. Use a silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine coconut oil with maple syrup, grated ginger and vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in the egg, and stir vigorously using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in strawberries and chopped walnuts using spatula.
- Let the mixture sit for at least 10 minutes.
- Using ice cream scoop or tablespoon, scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies for 12 to 15 minutes until golden on the edges. Check the cookies regularly and don't over-bake them.
- Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a cookie rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 150 kcal, Carbohydrate 21 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 8 mg, Fiber 2 g, Sugar 9 g, TransFat 1 g
GINGERBREAD OATMEAL COOKIES
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 210 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
GINGER-LEMON OATMEAL COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.
STRAWBERRY OATMEAL BARS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
- Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
GINGER AND OAT BISCUITS
Not too sweet, these everyday biscuits can be easily adapted: you could add a handful of sultanas or sunflower seeds.
Provided by bingylala72
Time 30m
Yield Makes About 15
Number Of Ingredients 6
Steps:
- Preheat oven to 180c. Cover a baking sheet with parchment. In a large saucepan, gently melt the margerine, sugar and golden syrup, stirring all the time. Remove from the heat.
- Add to the pan the flour, oats, ground ginger and any variants, such as a handful of raisins or sunflower seeds. Lightly mix. Put dessertspoons of the mix onto the baking sheet and flatten a little.
- Bake for 15-20 minutes. They'll continue to firm up on a wire rack.
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