Oatmeal, Coffee and Nuts Cookies

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by: Sonal






Vegan, Gluten Free, Egg Free and Fat Free Breakfast cookies




ingredients

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serves: 12

Ingredients :

1 cup Oats flour :

2 tbsp Flax seed meal : dissolved in 6 tbsp of warm water

1 medium Banana : size, mushed and stale

2 tbsp Chocolate powder, unsweetened :

2 tsp Coffee powder, instant :

1/4 tsp Cinnamon powder :

1/2 cup Brown sugar :

1 tsp Baking powder :

2 tbsp Chopped Almonds :

Nutrition Facts
Oatmeal, Coffee and Nuts Cookies

Servings Per Recipe: 12

Amount per Serving

Calories: 101

  • Total Fat: 0.7 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 10.5 mg
  • Total Carbs: 23.4 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 10.6 g
  • Protein: 1.4 g
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preparation

1.  Preheat the oven at 375*f and line a cookie sheet with parchment paper.

2.  Mix all the dry ingredients together including the chopped nuts.

3.  Mush the stale banana with flax seed mixture. Add this mixture to the dry ingredients.

4.  Mix well with a fork. Make sure that everything is dissolved well leaving no dry ingredient behind. It may take some time to put it together since it will be tight with a fork. I did not use any other liquid. If you think your batter is getting too tight, then add 1 tbsp *almond milk or any other milk to loosen it a bit. If you use non dairy milk, it will be vegan as well :).

5.  If you want small cookies, then spoon 1 tbsp of batter on the lined sheet, 1 inch apart. If you want slightly bigger cookies, then spoon 1&1/2 tbsp batter on the sheet, 1 inch apart. Bake for 20-25 minutes if baking bigger cookies. Bake for 18-20 minutes if baking smaller cookies. They should be firm on the top to touch. Take them out and cool on the cooling rack.

Cooks' note:
Skip the coffee, when making for kids.
May add cranberries, raisins etc

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