Havrekaks med 2 ingredienser (utan tillsatt socker)

Dessa Havrekaks med 2 ingredienser are soft, easy cookies perfect for using your leftover ripe bananas. They are great for kids’ lunchboxes, or a tasty no-sugar-added treat.

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I used to make these cookies for my toddlers, when I wasn’t offering them any sugar. Since then, I make this recipe all the time to use my leftover ripe bananas and enjoy a treat that is healthy, no sugar added, and filling. It’s a soft chewy cookie perfect to enjoy something sweet without adding any sugar.

Ingredienser och ersättningar

It’s in the name, you only need 2 ingredients for this recipe, but you can incorporate many add-ins for different flavors. Here’s how to pick them.

• Mosad banan – This is the natural binder and sweetener, giving the cookies their soft, chewy texture. Use very ripe bananas (with black spots) for maximum sweetness and moisture. If you desire a different flavor profile or less banana taste, try blending in a bit of unsweetened applesauce, though the signature banana flavor will be less pronounced.
• Snabbhavregryn – Oats provide structure, fiber, and a hearty texture that balances the moisture of the banana. You can pulse old-fashioned rolled oats a few times in a food processor to mimic quick oats; using unprocessed rolled oats will yield a slightly thicker, more fragile cookie.

Optional Flavor Additions:

• Mjölkfria mörka chokladbitar – They bring pockets of chocolatey goodness and a slight crunch. They can be substituted with dried raisins or cranberries for a different texture and flavor burst.
• Kanel – For a slightly spicy fall flavor. If you prefer, you can swap with a dash of almond extract.
• Vanilj extrakt – For a delicious sweet taste.
• Kokosnötsocker – For a caramel-like sweetness without refined sugar. You can adjust or omit this if your bananas are very ripe and naturally sweet.
• Strimlade morötter – If you like the flavors of carrot cakes, 1/3 cup of shredded carrots and some walnuts bring delicious flavors.

How to Make 2-Ingredient Oat Cookies

This recipe is one of the easiest cookie recipes I’ve ever made. Here’s how to whip them up in pictures.

Mash the bananas in a bowl and measure the quantity needed.

Pour the quick oats and stir the texture until well mixed.

Form 12 cookie dough balls on a baking sheet lined with parchment paper.

Flatten the cookies and bake them for 12 minutes at 350 °F (180 °C).

Carines baktips

I have a few more tips to help you make the very best cookies.

• Övervaka degkonsistensen: If the mixture is too wet after combining, add a little extra quick oats gradually; if it’s too dry, a splash of mashed banana or water can help.
• Gentle Mixing: Stir in any optional ingredients (cinnamon, vanilla, chocolate chips) gently to maintain the soft, chewy consistency without overworking the dough.
• Adjust Thickness for Texture: If you prefer a thicker, chewier cookie, roll the dough out a bit less; for a crisper edge, flatten the cookies a bit more.
• Kylning är nyckeln: Let the cookies cool on a rack for at least 5 minutes after baking; this helps them firm up while retaining their soft, chewy center.
• Experiment with Mix-Ins: For a variety of flavors and textures, try adding in a mix of optional ingredients like chocolate chips, dried fruit, or even a sprinkle of shredded coconut.
• Använd ömogna bananer: The riper the bananas, the sweeter and more flavorful your cookies will be – perfect for a naturally sweet treat without added sugars.

Fler recept på kakor med 2 ingredienser

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Banan- och havrekaks med två ingredienser

Dessa Banan- och havrekaks med två ingredienser are soft, chewy, easy cookies perfect for using your leftover ripe bananas. They are great for kids' lunchboxes, or a tasty no-sugar-added treat.

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Prep Tid: 10 minuter mins

Tillagningstid: 12 minuter mins

Total tid: 22 minuter mins

Kurs: Frukost, Mellanmål

Cuisine: amerikan

Serveringar: 12 Cookies

Kalorier: 72.2 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

Innehållsförteckning

US Customary - metrisk

• ▢ ¾ kopp Mosad banan - mogna, svarta fläckar på skalet, mosade (not 1)
• ▢ 1 ½ kopp Snabbhavregryn - (anteckning 2)

Valfritt för smaker

• ▢ 2 matskedar Mjölkfria mörka chokladbitar - or dried raisins/cranberries
• ▢ ½ tesked Kanel
• ▢ 1 tesked Vanilj extrakt
• ▢ 2 matskedar Kokosnötsocker - för sötma

Instruktioner

• Värm ugnen till 180 °C. Klä en plåt med bakplåtspapper. Smörj lätt pappret med matoljespray. Ställ åt sidan.
• In a mixing bowl, mash the ripe bananas – measure the amount needed carefully. If you add too much banana the cookies are too soft.
• Stir in the quick oats and the optional ingredients if used – I like cinnamon, and vanilla extract to keep it simple. Stir until it forms a wet dough that holds together if pressed in a cookie dough scoop. If too wet, add a bit more quick oats.
• Scoop one tablespoon of batter firmly in a cookie dough scoop, and release it on the prepared cookie sheet, leaving them a thumb apart. Flatten the top with the back of a fork, you can also keep them thicker but it takes a bit longer to bake them.
• Grädda kakorna för 12 minuter vid 180 °C tills de är gyllenbruna på sidorna.
• Låt dem svalna på ett galler i 5 minuteroch flytta dem sedan till ett kylgaller.

Anmärkningar

Anmärkningar 1: Equivalent to 2 medium bananas.

Anmärkningar 2: Quick oats are essentially rolled oats pulsed into a finer texture. You can make your own in a food processor. Pulse old-fashioned oats 2-3 times to form a grainy oat mixture, not flour! You can also use rolled oats for this recipe, but the cookies are a bit fragile, they don’t firm up as well.

lagringDu kan förvara kakorna i kylskåpet i en lufttät behållare i 3–4 dagar eller frysa in dem i upp till 3 månader i förslutna Ziploc-påsar och tina dem i rumstemperatur dagen innan.

Ugnsläge: Jag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

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Kostrådgivning

Tjänande: 1kaka | Kalorier: 72.2kcal | kolhydrater: 9.2g | Protein: 2.5g | Fett: 3.4g | Mättat fett: 0.6g | Fleromättat fett: 0.9g | Enkelomättat fett: 1.5g | Natrium: 23.4mg | Kalium: 95.8mg | Fiber: 1.3g | Socker: 1.9g | Vitamin A: 6.3IU | C-vitamin: 0.9mg | Kalcium: 7.1mg | Järn: 0.5mg | Magnesium: 34.5mg | fosfor: 59.1mg | Zink: 0.4mg