Minute Oatmeal Raisin Cookies

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. 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. After all, what fun would it be if later we had to feel guilty about eating it?

 

But 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. 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.

Oatmeal Cookies

Minute Oatmeal Raisin Cookies

This tastes like an indulgent dessert—so hard to believe we didn’t add any sugar and we used all healthy ingredients. Add some Greek Yogurt and turn this “cookie” into a healthy, satiating breakfast or snack.

Serves: (1 large or 4 smaller cookies)

 

Ingredients:

2 tablespoons raisins

1 very ripe banana, mashed

1/2 Tbsp. unsweetened vanilla almond milk

3 Tbsp. rolled oats

1 Tbsp. peanut butter

1 tsp cinnamon (we often add even more as we’re big cinnamon fans)

 

Directions:

  1. Place raisins in a small bowl with water to allow the raisins to plump.
  2. If using an oven rather than microwave, preheat to 375°F.
  3. In a medium sized bowl, combine banana, almond milk, and peanut butter, stirring until thoroughly combined. Stir in cinnamon and remove raisins from water and mix them in.
  4. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
  5. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
  6. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. 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.

If making one big cookie, may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.

*If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.

 

Nutrition Facts: 87 calories, 3 g fat, 1 g saturated fat, 0 mg cholesterol, 10 mg sodium, 15 g carbs, 2 g fiber, 7 g sugar, 2 g protein

 

Minute Oatmeal Raisin Cookies
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons raisins
  • 1 very ripe banana, mashed
  • ½ Tbsp. unsweetened vanilla almond milk
  • 3 Tbsp. rolled oats
  • 1 Tbsp. peanut butter
  • 1 tsp of cinnamon (we often add even more as we’re big cinnamon fans)
Instructions
  1. Place raisins in a small bowl with water to allow the raisins to plump.
  2. If using an oven rather than microwave, preheat to 375°F.
  3. In a medium sized bowl, combine banana, almond milk, and peanut butter, stirring until thoroughly combined. Stir in cinnamon and remove raisins from water and mix them in.
  4. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
  5. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
  6. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. 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.
Nutrition Information
Calories: 87 Fat: 3 g Saturated fat: 1 g Carbohydrates: 15 g Sugar: 7 g Sodium: 10 mg Fiber: 2 g Protein: 2 g Cholesterol: 0 mg

 

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