Ingredients with Measurements:
- 2 ripe bananas, mashed
- 2 cups rolled oats
- 1 scoop casein protein powder
- 1/4 cup honey
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the mashed bananas, rolled oats, casein protein powder, honey, almond milk, vanilla extract, cinnamon, baking powder, and salt. Mix well until all ingredients are evenly distributed.
3. Line a baking sheet with parchment paper.
4. Using a spoon or cookie scoop, drop the cookie dough onto the prepared baking sheet, leaving about 1 inch between each cookie.
5. Flatten each cookie slightly with the back of a spoon or fork.
6. Bake for 15-20 minutes, or until the cookies are golden brown and firm to the touch.
7. Remove from the oven and let cool on the baking sheet for 5 minutes.
8. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 12 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 107
Protein: 4g
Carbohydrates: 20g
Fat: 2g
Fiber: 2g
Sugar: 8g
Substitutions for ingredients:
- Instead of casein protein powder, you can use whey protein powder or plant-based protein powder.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of almond milk, you can use any type of milk or milk alternative.
- Instead of cinnamon, you can use pumpkin pie spice or nutmeg.
Variations:
- Add 1/4 cup of chopped nuts or dried fruit to the cookie dough.
- Use mashed sweet potato or pumpkin instead of banana.
- Add 1/4 cup of chocolate chips or cocoa powder to the cookie dough.
Tips and tricks:
- If the cookie dough is too dry, add a little more almond milk.
- If the cookie dough is too wet, add a little more rolled oats.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a plate or platter and serve with a glass of milk or a cup of coffee.
Garnishes:
Sprinkle the cookies with a little extra cinnamon or drizzle with melted chocolate.
Pairings:
Serve the cookies with a glass of milk, a cup of coffee, or a cup of tea.
Suggested side dishes:
These cookies make a great snack or dessert on their own, but you can also serve them with fresh fruit or a small scoop of ice cream.
Troubleshooting advice:
- If the cookies are too dry, add a little more almond milk.
- If the cookies are too wet, add a little more rolled oats.
- If the cookies are too crumbly, add a little more honey.
Food safety advice:
Make sure to use ripe bananas and store the cookies in an airtight container at room temperature to prevent spoilage.
Food history:
Oatmeal cookies have been a popular snack for centuries, and were often eaten by sailors and soldiers for their long-lasting energy. Bananas were first cultivated in Southeast Asia and have been enjoyed as a sweet treat for thousands of years.
Flavor profiles:
These cookies are sweet, chewy, and have a hint of cinnamon.
Serving suggestions:
Serve these cookies as a snack or dessert, or pack them in your lunchbox for a healthy on-the-go treat.
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