Easiest Ever 5 Ingredient Cookies (No flour, no eggs, no butter)

Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut
Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut
These cookies are: ridiculously easy to make, quick, made with no flour, no butter, and no eggs, and are chewy and DELICIOUS! I make them at least once a week, and because there are only 5 ingredients — all of which you likely already have in your kitchen at this very moment — you can make them at a moment’s notice. I think this would be the perfect first recipe to try with a toddler or young child who is interested in cooking — since there are no eggs, and the ingredients are so simple, it would be a great first cooking experience!

Also, because these are made with filling ingredients like bananas, oats, and peanut butter — these cookies will actually fill you up and satisfy your hunger, as opposed to traditional flour/butter/sugar cookies. Sometimes I omit the brown sugar and replace the chocolate chips with raisins, and it looks like a cookie, and acts like a cookie, but is basically a little healthy ball of deliciousness.

Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut
Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut

Easy 5 Ingredient Cookies (Flour-free, egg-free, and butter-free). Recipe by Neshikot.com

Ingredients:
2 ripe bananas (small-medium)
1 cup quick oats (or slightly more if using large bananas)
1/4 cup peanut butter
1/4 cup brown sugar
1/4 cup chocolate chips (or use a little more, if you want them super chocolaty!)

Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, mash bananas well with a fork. Mix in oats, peanut butter, brown sugar, and chocolate chips. Use a spoon to scoop out about 12 cookies onto the cookie sheet.

Bake for about 15-17 minutes. Remove from oven, and let cook on cookie sheet for about 5-10 minutes before removing and serving.

Notes:
It’s ideal to use very ripe bananas for this recipe. A very ripe banana will increase the natural sweetness.

If you’d like to make these healthier, simply omit the brown sugar and replace the chocolate chips with something like raisins. They will still be delicious, just less sweet!

If you end up using two large bananas, be sure to increase the oats to about 1 1/4 cups or 1 1/2 cups (see photo of batter above to get an idea for ideal consistency).

If you have a peanut allergy, you can easily omit the peanut butter and they will still come out great! I like to include the peanut butter because I find them more filling, but I’ve also made them without it and they were still delicious.

Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut

Mr. Muffin (Egg Free Chocolate Chip Muffin)

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This recipe is dedicated to my friends Jenny and Sammy. Jenny and I have bonded over many things in life, including our babies who were born a month apart, a love of New York City, and… Mr. Muffin. Mr. Muffin is what we affectionately call the chocolate chip muffin from the bakery at Whole Foods. It is gigantic, sweet, fluffy, and filled with little chocolate chips. Over the years, we have come up with many, many excuses to bring each other Mr. Muffin, or to meet at Whole Foods for Mr. Muffin time. So, it’s only natural that I had to come up with a way to make mini-Mr. Muffins at home, with slightly healthier ingredients!

This is my answer to Mr. Muffin — it’s sweet and delicious, but a little smaller, and I substituted oats in place of some of the flour, apple sauce in place of some of the butter, and a healthy portion of yogurt.

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Mr. Muffin a.k.a. Egg-free Chocolate Chip Muffin [ Recipe by Neshikot.com ]

Ingredients:
1 cup flour
1 cup quick oats
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk (I use 1%)
1 cup vanilla yogurt (I use Vanilla YoBaby)
1/4 cup unsweetened apple sauce
1/4 cup (half a stick) butter, melted
1 teaspoon vanilla extract
1/2 cup to 3/4 cup mini chocolate chips (I used 3/4 cup, and they were very chocolatey!)

Directions:
Preheat oven to 375 degrees. Line a 12 count muffin tin with cupcake liners.

In a large bowl, mix together the flor, oats, sugar, baking powder, and salt.

In a separate bowl, mix together the milk, yogurt, apple sauce, melted butter, and vanilla extract. Pour wet ingredients in with dry ingredients, and lightly mix (making sure not to over mix batter). Add in the chocolate chips, and stir lightly.

Fill cupcake liners to about the top of the liner, and bake for 25 minutes at 375 degrees, rotating your pan once during baking. After removing the pan from the oven, let muffins sit in muffin tin for about 10 minutes before removing and serving.

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Raspberry Lemon Oat Muffins with White Chocolate Chips (Egg Free)

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These are THE easiest, quickest muffins I have ever made, and SO delicious to boot! They are sweet — filled with delicious raspberries, lemon flavor, and oh-so decadent white chocolate chips. Although they’ve got some healthy going for them (raspberries are filled with antioxidants! Oats are a healthy alternative to white flour!), they’ve also got plenty of indulgent ingredients. And my favorite part? There are no eggs in the recipe, so you there aren’t any worries about undercooked eggs, or any of the drama that preparing eggs brings along. (Okay, not that much drama. But I still prefer to cook without them!)

When you make them, promise me you will eat one (or two… or three… I don’t judge) while they are warm. They are so moist and scrumptious, they truly melt in your mouth! These muffins are so tasty that my toddler calls them “cupcakes” when he eats them!

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Egg-Free Raspberry Lemon Oat Muffins with White Chocolate Chips [ Recipe by Neshikot.com ]

Ingredients:
1 cup flour
1 cup quick oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup milk (I use 1%)
1 cup whole milk yogurt (I use YoBaby Organic Whole Milk Yogurt)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1.5 cup frozen raspberries (not thawed)
1/3 cup mini white chocolate chips

Directions:
Preheat oven to 375 degrees. Line a 12 muffin cupcake tin with cupcake liners.

In a large bowl, mix together the flor, oats, sugar, baking powder, and salt.

In a separate bowl, mix together the melted butter, milk, yogurt, vanilla extract, and lemon juice. Gently mix wet mixture in with dry mixture, making sure not to over-mix. Add in the white chocolate chips, and lastly, the raspberries (raspberries should be added frozen, not thawed).

Pour batter into cupcake liners, making sure not to go higher than the liner, since they will puff up a bit while baking. Bake for 25-30 minutes total, rotating the pan once during baking the ensure they are baked evenly (I rotate around the 15 minute mark).

Remove pan from oven, and let muffins cool in the tin for about 10 minutes before removing them.

Notes:
To prevent the raspberries from bleeding into the batter, toss berries in a bowl with about 1 tablespoon of flour, prior to mixing into the batter.

Inspired by:
Our Busy Homeschool and Art of Dessert

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Apple Crisp with Oats and Cranberries

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Apple crisp is one of my favorite foods in the world. This recipe is my best attempt at using the least amount of sugar/butter possible, and including as many healthy ingredients as possible (apples! cranberries! oats!), while still being a delicious, sweet dessert. It’s easy to make, and a great way to use up some apples if (like me) you always end up buying way too many apples at the grocery when they look so juicy and delicious! The addition of cranberries to this dish makes a sweet dessert even sweeter :)

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Apple Crisp with Oats and Cranberries [ Recipe by Neshikot.com ]

Ingredients: 
4 apples (I used organic pink ladies)
1/2 cup dried cranberries
2 tablespoons lemon juice
1 cup quick oats
1/3 cup flour
1/3 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons melted butter (plus another tablespoon, not melted, for buttering the dish)

Directions:
Preheat the oven to 375 degrees.

Mix together the dry ingredients: oats, flour, brown sugar, cinnamon and salt. Set aside.

Butter a 7.5″x10″ baking dish (an 8″x8″ dish should work as well). Wash, peel, and slice apples. Pour into a bowl and mix in the lemon juice and cranberries. Melt butter and mix in with the dry ingredients. Pour oat mixture over the apples in the dish and mix in well.

Bake at 350 degrees for 30-35 minutes, depending on how you prefer your apples. I bake it for about 30-35 minutes because we like the apples to have a little crunch to them, but continue to bake longer if you’d like them a little more cooked, checking periodically to make sure they are not burning. When you take crisp out of the oven, mix in the oats with the rest of the apples and serve.

Inspired by:
Cooks.com and Betty Crocker

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Easy Baked Oatmeal with Bananas, Walnuts, and Chocolate Chips

neshikot-baked-oatmeal-bananas-001I am in love with this oh-so-easy, versatile, half-breakfast, half-dessert, baked oatmeal. I make it a few times a week, because it’s so easy to whip together with whatever ingredients I happen to have around, and it’s delicious. You can easily tweak it to meet your needs — if you are looking for something a little healthier, you could reduce or eliminate the sugar and chocolate chips (but really, are you sure you want to eliminate the chocolate chips? I swear, the healthy bananas and walnuts make up for anything bad about the chippies). It is so filling that it will help you maintain energy throughout the day.

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Easy Baked Oatmeal with Bananas, Walnuts, and Chocolate Chips [ Neshikot.com ]

Ingredients:
2 cups old fashioned rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
1/3 cup semi sweet chocolate chips
2 cups milk
3 tablespoons butter, melted (plus another tablespoon for greasing the dish)
2 teaspoons vanilla extract
2 very ripe bananas (small or medium), peeled and sliced

Directions:
Preheat the oven to 350 degrees and butter the bottom and sides of a 10.5 x 7″ baking dish. (An 8″x8″ baking dish should also work).

In a large bowl, mix together the oats, brown sugar, baking powder, cinnamon, salt, walnuts, chocolate chips, and banana slices. Add oat mixture to buttered baking dish. In the bowl, now mix together the milk, melted butter, and vanilla extract. Pour liquid over oats and make sure the liquid has coated all parts of the oats.

Bake at 350 degrees for 30-35 minutes or until it starts to look golden brown on top.

Notes:
This recipe is easily adapted to whatever ingredients you have on hand. Some ideas: raisins, cranberries, assorted nuts, strawberries, blueberries.

Inspired by:
InspiredTaste and Epicurious

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