![]() ![]() If you make the version without nut butter, the cookies will not brown much at all in the oven compared to the almond butter version.Įither type of cookie will keep for a couple of days at room temperature. The cookies don’t spread when you bake them, so be sure to flatten and shape them before you bake them. Using this size will give you 12 oatmeal cookies with nut butter or 8 cookies if you opt for the other option. You only need one large mixing bowl and a spoon or spatula to mix the cookie dough.įor even-sized cookies, I like to use a 1.5 tablespoon cookie scoop. Whichever version you make, the recipe is very easy. Raisins: You can add other dried fruit in addition to raisins (I used dried cranberries) or you can substitute other dried fruit for raisins. Please make sure to use the right kind of oats for whichever version you’re making. Oats: One version of the recipe calls for rolled oats. You can taste your batter to decide if it needs more before baking. If you like a lot of cinnamon, feel free to add a little more. If you don’t like cinnamon, you can leave it out. Also, make sure you mash your bananas very thoroughly until they have a puree-like consistency (like applesauce).Ĭinnamon: Classic oatmeal raisin cookies have a hint of cinnamon. ![]() If you use bananas, it is a 1:1 substitution, so if the recipe calls for 1/2 cup of applesauce, then you will need 1/2 cup of mashed bananas. If you don’t like maple syrup, you can substitute it with other syrups.Īpplesauce: You can substitute with mashed banana, but keep in mind that your oatmeal cookies will have a banana flavor to them. Maple syrup: Maple syrup is used to sweeten the cookies. Make sure to use natural nut butter (where the only ingredients are nuts and salt), which has a thinner consistency than nut butters processed with oils. I chose almond butter because it has a mild taste, and I didn’t want the nut butter flavor to overpower the oat flavor. You can substitute it with other nut butters like peanut butter or cashew butter. The almond butter acts as a binding agent. If you’re trying to save some calories or are avoiding nut butter, I recommend trying this one.ĭepending on which version you are making, you have some options or possible substitutions you can try.Īlmond butter: Only one version of the cookies uses almond butter. The cookies don’t brown, and the oats are finely chopped, so they don’t look as much like oatmeal cookies. The nut butter-free version is mainly oats and raisins.
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