I don’t recall if the young lady in the video specified what type of oats to use. I only had whole-grain rolled oats (not that that’s a bad thing), and they looked different from the featured image of the oatmeal cookies and turned out a little chewier than I had hoped (similar to my old oatmeal cookie recipes, though I think these are still softer longer). I ate them the day after baking them, and they had been refrigerated, so I don’t know just yet what they taste like or what the texture is when they are fresh from the oven or left out on the counter (I don’t recommend leaving them out on the counter, especially in summer, because of bugs and the fact that a fresh banana has been used in the recipe.).
They are yummy though. When I run out of rolled oats, I’d like to try these again with quick oats. I also feel like experimenting on the next batch (now that I’ve tried the recipe), adding cranberries, blueberries, or strawberries. These are healthy, too. Gluten free, vegan, no refined sugar, these cookies also contain protein, fiber, and potassium and are made without baking powder or baking soda. Though they can be eaten as a dessert or a snack, I think they’re just fine for breakfast, too. Since there’s only a banana, a cup of oats, and some raisins in them, I don’t see much harm in eating somewhere between half of or the whole batch.
Yes, I do recommend this recipe, but I recommend using quick oats.
I give this recipe three and a half stars for now, but this rating may change when I’ve tried this recipe with quick oats.
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