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Gingerbread Oatmeal cookies
2024-11-15
https://www.metro.ca/userfiles/image/recipes/gingerbread-oatmeal-cookies-12339.jpg
PT15M
PT10M
PT25M
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.In a large bowl, combine mashed banana, brown sugar, coconut oil, peanut butter, molasses, and eggs. Whisk until well mixed.Add protein oats, ginger, cinnamon, baking powder, nutmeg, clove, chocolate chips, and butterscotch chips, stirring until well combined.Scoop approximately 1/4 cup mounds of cookie dough onto baking sheets to make 16 cookies. Bake for 10-12 minutes until light golden around edges.Store cookies lightly covered at room temperature for up to 4 days.
16
Metro
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1 overripe banana, mashed
1/4 cup (60 mL) loosely packed brown sugar
1/4 cup (60 mL) melted Irresistibles Coconut Oil
1/4 cup (60 mL) LifeSmart Crunchy Peanut Butter
1/4 cup (60 mL) molasses
2 eggs
2 1/2 cups (350 mL) Bob’s Red Mill Protein Oats
1/2 teaspoons (10 mL) Selection Ground Ginger
1 teaspoon (5 mL) Selection Ground Cinnamon
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) Selection Ground Nutmeg
1/2 teaspoon (2 mL) Clove ground Selection
1/2 cup (125 mL) semi-sweet chocolate chips
1/2 cup (125 mL) butterscotch chips
Gingerbread Oatmeal cookies
16
Dessert - Snacks
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
1
overripe banana, mashed
-
1/4 cup
(60 mL)loosely packed brown sugar
-
1/4 cup
(60 mL)melted Irresistibles Coconut Oil
-
1/4 cup
(60 mL)LifeSmart Crunchy Peanut Butter
-
1/4 cup
(60 mL)molasses
-
2
eggs
-
2 1/2 cups
(350 mL)Bob’s Red Mill Protein Oats
-
1/2 teaspoons
(10 mL)Selection Ground Ginger
-
1 teaspoon
(5 mL)Selection Ground Cinnamon
-
1 teaspoon
(5 mL)baking powder
-
1/2 teaspoon
(2 mL)Selection Ground Nutmeg
-
1/2 teaspoon
(2 mL)Clove ground Selection
-
1/2 cup
(125 mL)semi-sweet chocolate chips
-
1/2 cup
(125 mL)butterscotch chips
Preparation
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a large bowl, combine mashed banana, brown sugar, coconut oil, peanut butter, molasses, and eggs. Whisk until well mixed.
Add protein oats, ginger, cinnamon, baking powder, nutmeg, clove, chocolate chips, and butterscotch chips, stirring until well combined.
Scoop approximately 1/4 cup mounds of cookie dough onto baking sheets to make 16 cookies. Bake for 10-12 minutes until light golden around edges.
Store cookies lightly covered at room temperature for up to 4 days.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
