Best Flourless Butterless Oatmeal Banana Fruit Cookie Recipes

FLOURLESS BUTTERLESS OATMEAL BANANA FRUIT COOKIE

Steps:

• Mash all ingredients together. Drop into small balls on cookie sheet. Bake for 10 minutes at 350.

OATMEAL BANANA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mash the bananas in a mixing bowl. Mix the oats and vanilla extract into the banana.
• Scoop the dough onto a greased cookie sheet in rounded tablespoons.
• Bake in the oven for 8-10 minutes. Allow cookies to cool before serving.

OATMEAL FRUIT COOKIES (LOW FAT)

Steps:

• Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
• Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
• Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
• Stir in by hand the cranberries, raisins and nuts (if using).
• Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
• Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
• Serve or store in an air tight container.

BANANA-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
• Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

OATMEAL FRUIT COOKIES

Steps:

• Preheat oven to 350.
• Mash bananas, leaving some chunks. Add egg whites and dates, and mix to make sure dates are separated and well coated.
• Mix in rolled oats and raisins. Set aside for 10 minutes. Wipe a cookie sheet with a little oil. Place teaspoonful of dough on cookie sheet, and flatten with the back of a spoon.
• Bake for 20-25 minutes, until the edges are lightly browned. Cool and remove from pan. Store well covered in refrigerator or freezer.

FLOURLESS CHEWY OATMEAL COOKIES

Steps:

• Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
• In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
• Chill the dough 20 minutes.
• Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
• Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
• Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
• The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.

FLOURLESS, NO ADDED SUGAR OATMEAL-BANANA-RAISIN COOKIES

Steps:

• Drop in rounded tablespoons on a parchment covered cookie sheet (or lightly grease/spray the cookie sheet).
• Bake at 350 for 15-20 minutes, until they hold together and begin to brown.
• Store in an airtight container.