Quarantine cookies

Three Ingredient Oatmeal Breakfast Cookies

Have you ever come across a recipe and thought, ooh I would love to make that, then reviewed the ingredients and saw all the extra shopping you would have to do. Well, that won’t happen here (we hope).

Just about everybody has oatmeal, peanut butter and a banana hanging around (there is an option to make these without the banana too). And maybe even a bag of chocolate chips lurking in the back of a cabinet. That’s why we are calling them quarantine cookies (or did we pinch that from someone else? — never mind!).

You can eat these all the day, and all of the night.

by The Big Man’s World

These healthy banana oatmeal breakfast cookies are made with peanut butter and no flour, but you’d never tell! Rolled oats, banana, and peanut butter are combined to make thick and chewy cookies. No eggs, no sugar and an option to make this without banana! 

Ingredients

To make these oatmeal breakfast cookies, you only need THREE (or 4!) ingredients-

  • Rolled or Old fashioned oats
  • Peanut Butter
  • Banana
  • Chocolate Chips (optional)

Instructions

  • Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
  • In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
  • Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven. 
  • Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely. 

Notes

3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free) should be kept refrigerated and will keep for 5 days. They are freezer-friendly, for up to two months.


Oatmeal & alternatives

Gluten-free rolled oats (old fashioned oats) are the best type of oats to use, as it provides the best chewy texture, and helps hold the cookies together. Quick oats and oat bran will also work, but you will need to increase the amount by an extra tablespoon or two.

To make these cookies without oatmeal, you can substitute it for quinoa flakes or buckwheat flakes. I wasn’t a fan of the buckwheat flakes, as it had a really chewy, almost nutty texture. 

Peanut butter alternatives

As a die-hard peanut butter fan, I LOVED these breakfast cookies, as the peanut butter flavor was really evident. 

However, I know many readers can’t tolerate peanut butter or aren’t a fan of it. You can substitute it with almond butter or even cashew butter.

To keep it nut-free, sunflower seed butter and smooth tahini can also be used. 

How to make oatmeal cookies without banana 

Again, I’m a huge banana fan, especially at breakfast, so I was fine as it was.

However, I tested it out with unsweetened applesauce and pumpkin. Both of these work fine, but you’ll need to take note of the changes below.

The best banana substitute is using both applesauce AND pumpkin. The applesauce will provide a slight sweetness, and the pumpkin helps keep the cookies firmer. However, you will need to add some sweetener, like granulated monk fruitswerve or even liquid stevia. 

Tricks for perfect cookies

Don’t be afraid to add more oats if you find the batter to be too thin. This is often due to the amount of mashed banana used. 

Definitely add some chocolate chips, for a little fun. I prefer using mini chocolate chips, as they spread evenly, but standard sized chocolate chips work well too. 

Use a cookie mat to bake the cookies on, for easy removal. If you use a cookie sheet, ensure you lightly grease it.

When it comes to storage of the breakfast cookies, PLEASE refrigerate them. I tried leaving these cookies out at room temperature and after 2 days, it really lacked flavor and even started to spoil. These cookies can be refrigerated for up to 5 days.

These breakfast cookies are definitely freezer friendly too! They can be kept frozen for up to 2 months, just be sure to thaw overnight before eating! 

Source » Print recipe »

Updated 9:36 pm


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