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
BANANA OATMEAL COOKIE
This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.
Provided by blairbunny
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, baking soda, salt, nutmeg and cinnamon.
- Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
- Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
- Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 21.2 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 127 mg, Sugar 9.7 g
BUTTERY ALMOND COOKIES
Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, stir together flours, cornstarch, baking powder and salt.
- In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
- Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
- When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
- Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
- Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
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