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

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!)

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.

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)

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.


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

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!)

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.


Parmesan Crusted, Oven Baked Cheddar and Apple Grilled Cheese

This parmesan-crusted, oven baked grilled cheese made with cheddar and green apple slices is the ultimate last-minute, total comfort food, dinner. It is as easy to make as it is delicious, and because it’s baked in the oven, you can put together as many as you need for your friends or family, pop them in the oven, and move on to other things — as opposed to making them all individually on the stove. The sweetness of the green apple is a perfect combination with the sharp cheddar cheese.


Parmesan Crusted, Oven Baked, Cheddar and Apple Grilled Cheese [ Recipe by Neshikot.com ]

6 slices of whole grain bread
3 tablespoons butter
6 slices of sharp cheddar cheese
1 large green apple
6 tablespoons grated or shredded parmesan (I use grated)

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

Heat butter up in the microwave to soften (about 10-20 seconds, depending on your microwave). Butter one side of each slice of bread. Lay them all down (on a plate or directly onto the parchment paper), buttered side down. On each slice of bread, lay down one slice of cheddar cheese.

Wash, peel, and slice the apple into thin slices. Split the apple slices three ways and layer them onto three of the pieces of bread. Put the sandwiches together, with the buttered sides both facing out, and place sandwiches onto the parchment paper (if you’ve prepared them on a plate).

Sprinkle about a tablespoon of parmesan onto the tops of the sandwiches. Use a spoon to press the parmesan into the butter.

Bake at 400 degrees for 8 minutes. Remove from oven, flip the sandwiches over, and sprinkle another tablespoon of parmesan onto the tops of the sandwiches, and again, use a spoon to press until the butter. Rotate the pan, and put back into the oven. Bake for another 8 minutes, remove and serve!

This recipe makes 3 grilled cheeses. If you are making more or less than 3 sandwiches, keep in mind that you will need about 1 apple per 2-3 sandwiches.


Quick & Easy Chunky Vegetable Tomato Basil Soup with Cannellini Beans

This is my go-to healthy, hearty, quick & easy soup — it fits all my requirements: super simple, very little preparation, healthy and full of nutrients, and a delicious, filling meal for my family. A soup like this traditionally has potatoes — however, I substitute in cannellini beans, which is a great source of iron, folate, and protein. The only vegetables that need chopping in this soup are the onion and carrots — the rest of the veggies are frozen, which means that you can make a healthy, filling, totally scrumptious soup in about 45 minutes, with very little washing, peeling, and chopping. I also love this soup because you make it without a blender. This means fewer dishes to clean, which makes this busy Mama very happy!

Another thing that speeds up this dish — Dorot frozen chopped garlic and basil! You can buy them from Whole Foods or Trader Joe’s, and they make this dish even speedier. You just pop them out, a teaspoon at a time, and they add so much to the soup.

Chop your onion and carrots and drain and rinse your cannellini beans — that’s all you need to prepare for this healthy and hearty soup!


Quick and Easy Chunky Vegetable Tomato Basil Soup with Cannellini Beans [ Recipe by Neshikot.com ]

2 tablespoons olive oil
1/2 onion, chopped
4 teaspoons chopped garlic
4 carrots, washed, peeled and chopped into 1/4″ slices
4 cups (32oz) low sodium vegetable broth
1 jar (25 oz) marinara sauce
1 bag mixed veggies with no salt/seasoning added (I use Whole Foods organic green beans, peas, carrots, and corn)
2 teaspoons chopped basil
1/2 teaspoon salt
1 box or can of pre-cooked Cannellini beans
Grated parmesan (optional)

Wash, peel and chop carrots and onion.

Heat olive oil in a large pot over medium heat. Add in the onions and sauté them for about 5 minutes. While they are cooking, continue stirring occasionally, and drain and rinse the cannellini beans well.

Add your garlic to the pot and sauté for another 2 minutes. Then, add in the chopped carrots, vegetable broth, tomato sauce, and beans. Simmer for about 20 minutes, continuing to stir occasionally to make sure nothing is sticking to the bottom of the pan.

Add the bag of frozen veggies directly into the soup, as well as the basil and salt. Simmer for about 15 more minutes.

Allow soup to cool for a few minutes and serve! Top each bowl with a couple tablespoons of grated parmesan if desired. Or, leave it off for a delicious and hearty vegan soup.

I use Dorot frozen garlic and basil cubes for this recipe, which speeds up the cooking process quite a bit for me.

You could add in lots of different vegetables to this dish! However, I think it works best if you make sure to use at least the onions, garlic, chopped carrots, and corn. The corn gives it a great sweet taste and balances out the heartiness of the soup. But, that’s just my personal opinion — if you find a great combination, please let me know in the comments!

I included this recipe in my “Toddler Approved” section because my son LOVES this soup — however, if you are going to serve this to your toddler, please make sure to chop the larger pieces of veggies into smaller pieces. The carrots and green beans especially may need finer chopping for the little ones.


30 Minute Dinner: Garlic Spaghetti and Broccoli

When I only have 30 minutes to come up with dinner, this is one of my favorite recipes. The sautéed garlic sauce will make your house smell amazing while you are cooking it, and the broccoli bumps up the healthy factor to this pasta dish. I purposely make this with 8oz of pasta and 16oz of broccoli — it’s one third pasta and two thirds vegetables, meaning that my family is getting in lots of broccoli’s power packed nutrients (fiber, vitamin C, and iron, to name a few). If you want to make it a healthier, switch up the spaghetti for whole wheat spaghetti or quinoa pasta!

Also, I use the term “30 Minute Dinner” conservatively — I am an incredibly slow cook. I cooked this in 30 minutes, but there’s a decent chance you could get it done in 20 — give it a try and let me know!


30 Minute Dinner: Garlic Spaghetti and Broccoli [ Recipe by Neshikot.com ]

8 oz spaghetti
1/4 cup garlic olive oil
4 teaspoons grated garlic (Dorot is a great option when you are in a hurry)
1 cup grated parmesan
1 tablespoon lemon juice
1 package organic frozen broccoli (16 oz)

Cook pasta according to instructions. While pasta is cooking, steam broccoli according to instructions.

When pasta is finished, drain and set aside. In the same pot, add the garlic olive oil and turn the heat back on to medium. Then add in the garlic and cook for a few minutes, until garlic starts to sizzle and look slightly golden, but don’t let it turn brown. Turn off heat, and pour the cooked pasta back into the pot, mixing the garlic and oil mixture in with the pasta.

Transfer pasta to a large bowl, and immediately mix in 3/4 of the parmesan and the lemon juice. Then, mix in the broccoli, and the rest of the parmesan. Toss well and serve!


Quick and Easy Berry Baked Oatmeal

This berry baked oatmeal is an incredibly fast, easy, inexpensive, and healthy way to feed a big group — whether you have friends coming over for brunch, or are looking for a way to feed breakfast for a big family. Because it uses frozen fruit, and most of the ingredients are things I always have stocked, it’s super easy to whip this up anytime I need. It’s so easy to customize, and to try different oatmeal add ons. You could add nuts, raisins, dried cranberries, and so much more.


Quick and Easy Berry Baked Oatmeal [ Recipe by Neshikot.com ]

4 cups old fashioned rolled oats
2/3 cup brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
4 cups milk (I have used skim and 1% and both have worked well)
6 tablespoons butter, melted
1 tablespoon vanilla extract
1 bag frozen mixed berries
1 bag frozen strawberries

Preheat oven to 375 degrees. Butter a 13×9″ baking dish.

In a large bowl, mix together oats, brown sugar, baking powder, cinnamon, salt, and frozen fruit. Pour this mixture into baking dish.

In the same bowl, mix together the milk, melted butter, and vanilla extract. Pour liquid mixture into dry mixture in the baking dish, making sure that all of the oats are coated. Bake at 375 degrees for 40 minutes, rotating the pan once around the 20 minute mark.

Inspired by:
InspiredTaste and Epicurious


Sweet Potato & Black Bean Tortilla Casserole

As a vegetarian, I’m always trying to find ways to add beans — especially black beans — into our foods. They are high in folate, fiber, and iron, and also happen to be delicious! I often make my family sweet potato black bean burritos — however, they take a bit of extra time, because I have to boil and mash the potatoes, prepare the beans on the stove, and then wrap and bake the burritos. They are delicious, but I wanted to create a recipe with a similar taste, but with less steps and less time involvement — and I finally have it! A sweet potato black bean tortilla casserole. Delicious, healthy, and filling. Even my toddler devoured an entire plate, and he is my most honest critic!


Sweet Potato and Black Bean Tortilla Casserole [ Recipe by Neshikot.com ]

1 large sweet potato, washed, peeled, and chopped into 1/2″ cubes
1 box or can of black beans (about 14-16oz)
1 small onion
3 teaspoons minced garlic (Dorot frozen garlic are great when you are in a rush!)
1 tablespoon garlic olive oil, plus a little extra for oiling the dish
1 teaspoon salt
1 cup salsa (I prefer mild, but use whatever spice level you prefer)
4 oz shredded cheddar and Monterey jack cheese
2 whole wheat tortillas

Wash, peel, and chop sweet potato into cubes roughly 1/2″ x 1/2″. Place in a microwave safe dish and microwave for about 5-7 minutes to soften the potatoes.

Preheat oven to 400 degrees.

Chop onion into small pieces. Drain black beans and rinse well in a colander. In a large bowl, mix together: the softened sweet potatoes, the black beans, the onion, minced garlic, garlic olive oil, and salt.

Lightly oil a 7.5″x10″ baking dish (an 8″x8″ dish should work as well). Into the dish, layer the ingredients as follows (or see photo above):
1. 1/2 cup salsa
2. One tortilla (rip up the sides so they cover most of the dish)
3. Half of the sweet potato / black bean mixture
4. 1/2 cup salsa
5. One tortilla
6. The rest of the sweet potato / black bean mixture
7. The shredded cheese

Bake uncovered at 400 degrees for roughly 25 minutes, or until cheese is lightly browned and sweet potatoes are tender.

Inspired by:
Jill Conyers


Healthy Baked Ziti and Garlic Lemon Broccoli

neshikot-healthy-baked-ziti-garlic-lemon-broccoli-008My husband requests this at least once a week — and I’m always happy to make it, because it’s so easy, delicious, and makes TONS of leftovers, so it feeds the family for a least a couple of days. Baked Ziti is a total comfort food, and this is my way of making it a little healthier. It’s still pasta, but is made with whole wheat noodles instead of white noodles, and uses greek yogurt instead of sour cream or ricotta. The garlic lemon broccoli is a side that I add on to dinner at least 2-3 nights per week — it’s got the perfect mix of garlic and sour from the lemon.

Also… I totally know this is technically a “baked penne” dish. I haven’t been able to find whole wheat ziti, so I either use regular white ziti pasta, or whole wheat penne when I want to go with the healthier version. I call it “baked ziti” either way!


Healthy Baked Ziti and Garlic Lemon Broccoli [ Recipe by Neshikot.com ]

1 pound of whole wheat pasta (I used penne)
2 jars of marinara sauce (24 oz each)
2 teaspoons chopped garlic (I use Dorot frozen garlic)
1 teaspoon salt
6 oz provolone cheese
2 individual sized cups of Greek Yogurt (6 oz each)
8 oz shredded mozzarella
A few tablespoons shredded parmesan cheese

For the broccoli:
1 bag of frozen broccoli (I use Whole Foods Organic frozen broccoli)
2 tablespoons garlic olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder

Boil pasta according to directions, subtract about a minute from the cooking time in order to cook the pasta al dente. Drain pasta and pour into large mixing bowl.

Preheat oven to 350 degrees. Mix in all of the marinara sauce, garlic and salt in with the cooked pasta.

Butter a 13×9″ baking dish. Layer the ingredients as follows:
1. Half of the pasta mixture
2. All of the provolone (you can rip up a few pieces in order to fit the whole pan)
3. All of the greek yogurt, spread out evenly over the provolone
4. The rest of the pasta
5. All of the mozzarella
6. A few tablespoons of shredded parmesan

Cover dish with foil. Bake at 350 degrees for 25 minutes, then remove tin foil and bake for another 10-15 minutes uncovered, or until your desired consistency. You can rotate your pan once during baking to ensure even cooking.

While ziti is baking, steam broccoli according to directions. While broccoli is steaming, use a small bowl to mix together the garlic olive oil, lemon juice, and garlic powder, and whisk it together. When broccoli is done, drain and pour in olive oil mixture.

Serve baked ziti with a side of broccoli, and enjoy!

Inspired by:
Colleen B. Smith


Brown Sugar & Vanilla Glazed Carrot Coins

neshikot-vanilla-brown-sugar-glazed-carrots-05These carrot coins are glazed in brown sugar, butter, and vanilla, making it something between a vegetable dish and a dessert! They are super quick and easy to whip up, and pleasing to the adult in you (carrots! So healthy!) and the kid in you (sugar! butter! oh my!). And since it uses only one pot, you’ll be done with dishes and enjoying your sweeeeet glazed carrots in no time.

Brown Sugar & Vanilla Glazed Carrots [ Recipe by Neshikot.com ]

6 medium sized carrots
2 tablespoons salted butter
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract

Wash, peel, and chop carrots into coins.

Place carrots in pan, cover with about 1″ of water, and bring to a boil. Cover, and boil for about 10 minutes, or until carrots have reached your desired consistency. Drain carrots and set aside.

In the same pan, put the butter, brown sugar, vanilla, and salt. Turn the heat back on, to low-medium heat, and continue stirring until butter is melted. Then, pour the cooked carrots back into the pan and continue cooking for another few minutes, while the carrots soak up the glaze. Pour glazed carrots into bowl and serve!


Butternut Squash, Onion and Cranberry Bake

This roasted butternut squash dish is one of my go-to dinners, because 1) It’s delicious. It’s one of those dishes that makes eating your veggies seem like a treat, rather than a task. 2) It smells AMAZING while it’s baking. I love to prepare it while my son is napping, and then when he wakes up, we play in the living room while taking big, deep breaths as the smells of roasting squash and onions fill the room, and 3) It has relatively few ingredients, so it’s easy to whip up, as long as I have a butternut squash lying around. And 4) I’m a fall girl. All year long, I dream of the sunsets and golden leaves in September, October and November, and making this dish always reminds me of autumn.

Start by washing, peeling, and chopping your butternut squash and onions. This is the most time consuming part of the recipe — once the chopping is done, assembling the dish is a breeze. I generally chop off the top and bottom of the squash, peel the sides with a vegetable peeler, remove the seeds, and then chop. However, I’ve heard some people will first microwave the squash (with some holes poked through) for a couple minutes, which should help make the peeling easier. I might try this next time!neshikot-butternut-squash-casserole-002
Mmmmm…. butternut squash… onions… parmesan cheese… I can smell it already!neshikot-butternut-squash-casserole-003

Roasted Butternut Squash and Onions [ Recipe by Neshikot.com ]

1 large butternut squash
1 small onion
1/4 cup garlic olive oil
1/2 cup bread crumbs plus some extra for topping
2 teaspoons garlic powder
5 oz shredded parmesan cheese
1/2 cup dried cranberries (optional, not pictured)

Wash and peel butternut squash. I do this by chopping off the top and bottom and peeling the sides with a vegetable peeler. Then, remove all of the seeds and stringy inside material. Then, chop squash into similar sized pieces (roughly 1-2″ cubes). Chop your onion into medium sized pieces.

Preheat oven to 425 degrees.

In a large bowl, mix together the butternut squash, onion, and dried cranberries (if using cranberries). Then, add in the garlic olive oil, garlic powder, bread crumbs, and shredded parmesan.

Oil a 13×9″ baking dish with some of the garlic olive oil. Pour squash mixture into the baking dish, top lightly with some extra breadcrumbs, and bake at 425 degrees for about 35-40 minutes, making sure to check regularly at the end to make sure it isn’t burning. Rotate dish one time (roughly the 20 minute mark) to ensure the dish is cooked evenly.

Inspired by:
Too Hot Tamale