Banana-Maple Oatmeal Cookies

Vegetarian
Vegan
Dairy Free
Health score
3%
Banana-Maple Oatmeal Cookies
27 min.
18
76kcal

Suggestions


Indulge in the delightful world of Banana-Maple Oatmeal Cookies, a treat that perfectly marries health and flavor! These cookies are not only vegetarian and vegan but also dairy-free, making them a guilt-free dessert option for everyone. With just 27 minutes of your time, you can whip up a batch of 18 scrumptious cookies that are sure to satisfy your sweet tooth without compromising your dietary preferences.

Imagine the warm aroma of cinnamon and maple syrup wafting through your kitchen as you bake these wholesome delights. The star ingredient, ripe bananas, adds natural sweetness and moisture, while the oats provide a hearty texture that makes each bite satisfying. The addition of raisins brings a burst of fruity flavor, making these cookies a perfect snack for both kids and adults alike.

Whether you're looking for a quick dessert to share at a gathering or a nutritious treat to enjoy with your afternoon tea, these Banana-Maple Oatmeal Cookies are the answer. They are not only low in calories, at just 76 kcal per cookie, but also packed with wholesome ingredients that will leave you feeling good about your choice. So, roll up your sleeves and get ready to bake a batch of these delicious cookies that are sure to become a favorite in your household!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  •  banana mashed
  • teaspoon ground flaxseed 
  • teaspoon cinnamon 
  • 0.5 teaspoon juice of lemon 
  • 0.5 cup maple syrup 
  • 0.3 cup raisins 
  • cup oats quick
  • 0.5 teaspoon salt 
  • 0.5 teaspoon vanilla 
  • tablespoons water 
  • cup flour whole wheat white

Equipment

  • baking sheet
  • baking paper
  • oven
  • mixing bowl
  • wire rack

Directions

  1. Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl.
  2. Add the raisins.
  3. Add the maple syrup, vanilla, mashed banana, and lemon juice to the chia/flax/egg replacer mixture and combine well.
  4. Pour into the dry mixture and stir well but don’t overmix. Drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork.
  5. Bake for 8-12 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.

Nutrition Facts

Calories76kcal
Protein8.35%
Fat5.7%
Carbs85.95%

Properties

Glycemic Index
19.12
Glycemic Load
5.53
Inflammation Score
-1
Nutrition Score
2.7413043541753%

Flavonoids

Catechin
0.4mg
Eriodictyol
0.01mg
Hesperetin
0.02mg
Kaempferol
0.01mg

Nutrients percent of daily need

Calories:76.13kcal
3.81%
Fat:0.5g
0.77%
Saturated Fat:0.07g
0.41%
Carbohydrates:17.02g
5.67%
Net Carbohydrates:15.53g
5.65%
Sugar:6.24g
6.94%
Cholesterol:0mg
0%
Sodium:108.48mg
4.72%
Alcohol:0.04g
100%
Alcohol %:0.16%
100%
Protein:1.65g
3.31%
Manganese:0.45mg
22.26%
Vitamin B2:0.13mg
7.52%
Fiber:1.49g
5.95%
Magnesium:16.99mg
4.25%
Phosphorus:26.82mg
2.68%
Iron:0.47mg
2.63%
Calcium:25.24mg
2.52%
Potassium:85.39mg
2.44%
Vitamin B1:0.04mg
2.43%
Selenium:1.64µg
2.35%
Vitamin B6:0.03mg
1.66%
Zinc:0.23mg
1.52%
Copper:0.03mg
1.5%