oatmeal cookies recipe

These healthy oatmeal cookies are soft, chewy and irresistible! Bursting with carrot cake flavor, these cookies are super easy to make and taste amazing!

Healthy Carrot Cake Oatmeal Cookies

butter, softened

brown sugar

eggs

vanilla extract

all-purpose flour

baking soda

oats

carrots

cinnamon

ground ginger ((add more if you like))

nutmeg

salt

walnuts ((optional))

sugar

pineapple juice

Preheat oven to 375F.

Lightly grease a cookie sheet with cooking spray and set aside.

In your mixer's bowl, combine butter and brown sugar; mix until light and fluffy.

Beat in eggs and vanilla.

With a wooden spoon, mix in the rest of the ingredients, except for powdered sugar and pineapple juice.

Stir until just blended.

Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.

Bake for 10 to 11 minutes, or until set.

Remove from oven and transfer the cookies to a cooling rack.

Meanwhile, mix powdered sugar and pineapple juice in a small mixing bowl and drizzle over cooled cookies.

Serve.

These Banana Oatmeal Cookies are flavorful, soft, chewy, and naturally sweetened with banana. They make a perfect breakfast, snack or dessert alike.

Banana Oatmeal Cookies

gluten-free oats

tsp baking powder

tsp baking soda

tsp cinnamon

tbsp chopped nuts

bananas (mashed)

apple cider vinegar

vegan chocolate chips

Preheat the oven to 350 degrees F/180 degrees C.

Add the oats, baking powder, baking soda and cinnamon to a large mixing bowl and whisk together.

Add the bananas, apple cider vinegar and stir until all the ingredients are well-combined. Then, fold in the chocolate chips.

Roll the dough into cookie shapes and arrange them on a sheet of parchment paper. Bake in the oven for 10-12 minutes.

These Oatmeal Butterscotch Caramel Cookies go so well with a cold glass of milk! These chewy cookies are the best light and tasty dessert.

Oatmeal Butterscotch Caramel Cookies

unsalted butter (softened)

brown sugar (packed)

tsp pure vanilla extract

caramel sauce

all purpose flour (Gold Medal)

quick oats

tsp kosher salt

butterscotch chips

Preheat oven to 350 degrees F. and line a large baking sheet with aÂ silpat liner or parchment paper.

In stand or electric mixer, cream butter and sugars until light and fluffy, a good 2-3 minutes. Slowly add in eggs, vanilla and caramel sauce.

Place flour, oatmeal, salt and baking soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with butterscotch chips. Mix until just combined then scoop dough onto prepared baking sheet with a medium cookie scoop.

Bake for 12-14 minutes, or until edges just start to turn golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy!

Our Keto Oatmeal Cookie Recipe is finally here! Delicious soft sugar-free oatmeal cookies, without the oatmeal, and actually without any grains at all. Easy to make and a real crowd-pleaser, oh and don’t forget the chocolate chips or dried cranberries you can add in as well! 

Sugar-Free Keto Oatmeal Cookies

tbsp softened butter

golden monk fruit

almond flour

beef gelatin

tbsp oat fiber

½ tsp baking soda

vanilla

almonds

sugar-free chocolate chips (optional)

cranberries (optional)

In a small mixing bowl add the almond flour, unflavored beef gelatin, oat fiber, baking soda, and cinnamon. Stir the dry ingredients together and set aside.

Using the stand mixer, add the butter and sweetener to the bowl. Use the paddle attachment and beat until creamy. 

Add the dry ingredients and beat again. 

Now add the egg and the vanilla. Mix the dough until creamy and all the dry ingredients are fully combined. Set aside for a few minutes. 

In a mini food processor or a blender add the slivered almonds. Pulse a few times, you want the pieces to be small but not ground too finely. It should resemble the size of oats. 

Add the chopped almonds into the cookie dough and stir until well combined. (If you are adding chocolate chips or dried cranberries, add them here.)

Place a silicone mat or parchment paper onto a baking tray. 

Using a cookie scoop, scoop the dough and place it onto a baking tray. 

Roll each one evenly, and then using the palm of your hand lightly press down each cookie dough ball. (The flatter you make them, the crispier they will be.)

Bake for 10 minutes. or until the top of the cookies start to turn golden brown. 

Let the cookies sit on the tray for a few minutes to cool. 

After about 5-10 minutes transfer the keto oatmeal cookies to a wire tray to finish cooling. 

This is a really great cookie I was wondering what else I could use for my Oat flour. Taste really great instead of using the Soucran gold I cheated a little bit and just add a little bit of molasses about 1 tablespoon. Taste great. Larry

These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I've ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Moist and Chewy Banana Oatmeal Cookies

(195 grams) all-purpose flour (measured accurately)

cloves

tsp salt

cornstarch

(168 grams) unsalted butter, melted

(225 grams) packed brown sugar

(104 grams) sugar

tsp vanilla extract

milliliters) bananas

(240 grams) quick 1-minute oats

Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.

Add the melted butter and sugars to a large bowl and whisk to combine. 

Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.

Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined. 

Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight. 

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)

Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.

Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up. 

Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.

These cookies are awesome!! Soft enough for my husband to eat and great flavor! Made them for his birthday!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697661318/hyxnjrteiw8tnumlmszc.mp4

These moist and chewy banana oatmeal cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Top 5 oatmeal cookies recipe recipes from across the web

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Top Tags

Healthy Carrot Cake Oatmeal Cookies

Banana Oatmeal Cookies

Oatmeal Butterscotch Caramel Cookie...

Sugar-Free Keto Oatmeal Cookies

Moist and Chewy Banana Oatmeal Cook...

Top 5 oatmeal cookies recipe recipes from across the web

The most viewed oatmeal cookies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Carrot Cake Oatmeal Cookies

Banana Oatmeal Cookies

Oatmeal Butterscotch Caramel Cookie...

Sugar-Free Keto Oatmeal Cookies

Moist and Chewy Banana Oatmeal Cook...

The most viewed oatmeal cookies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine