Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For best results, use very ripe bananas with brown spots for natural sweetness and easier blending

Don't over-blend the mixture or the cookies will become too dense; pulse and check consistency frequently

If the batter seems too wet, add 2-3 tablespoons more rolled oats; if too dry, add a splash of milk

For a uniform appearance, use a cookie scoop to portion the dough

These cookies don't spread much, so shape them before baking into your desired thickness

Allow your nut butter to come to room temperature for easier blending

For extra flavor, toast the nuts or coconut before adding to the batter

If using a less powerful blender, blend in smaller batches to achieve proper consistency

The texture is naturally soft and chewy; for crispier edges, flatten cookies more before baking

For a sweeter cookie, add an extra tablespoon of maple syrup or a few drops of stevia

Blender Oat Cookies

Name: Blender Oat Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: Base Ingredients:; 2 cups rolled oats (not instant, use certified gluten-free if needed); 2 ripe bananas (medium-large size); 1/3 cup natural nut or seed butter (peanut, almond, sunflower); 1/4 cup maple syrup or honey; 1 large egg; 2 tablespoons coconut oil, melted (or butter); 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Optional Nutritional Boosters (choose 1-2):; 2 tablespoons ground flaxseed; 2 tablespoons hemp seeds; 2 tablespoons chia seeds; 1/4 cup protein powder (vanilla or unflavored); 2 tablespoons collagen peptides; Mix-ins (choose 1 cup total):; 1/2 cup chocolate chips or chunks; 1/2 cup dried fruit (raisins, cranberries, chopped apricots); 1/2 cup chopped nuts (walnuts, pecans, almonds); 1/4 cup shredded coconut (unsweetened); 1/4 cup cacao nibs; 1/4 cup white chocolate chips; 1/4 cup pumpkin seeds or sunflower seeds; Optional Spices (choose 1-2):; 1/4 teaspoon nutmeg; 1/4 teaspoon cardamom; 1/4 teaspoon ginger; 1/4 teaspoon allspice

These Blender Oat Cookies offer a wholesome, nourishing treat with the convenience of blender preparation that eliminates the need for multiple mixing bowls. A medium-difficulty recipe that requires attention to blending technique and baking time, these cookies feature a hearty oat base complemented by natural sweeteners and nutritious add-ins. Perfect for breakfast on-the-go, afternoon snacks, or healthier dessert options, they're customizable with various mix-ins and flavor combinations. Prepare these versatile cookies in under 30 minutes for a satisfying treat that balances nutrition and indulgence, providing sustained energy with whole food ingredients while still delivering the comfort and satisfaction of a homemade cookie.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

27 Minutes

Chef

JUE

Ingredients

Custard Cream

Base Ingredients:

2 cups rolled oats (not instant, use certified gluten-free if needed)

2 ripe bananas (medium-large size)

1/3 cup natural nut or seed butter (peanut, almond, sunflower)

1/4 cup maple syrup or honey

1 large egg

2 tablespoons coconut oil, melted (or butter)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

Optional Nutritional Boosters (choose 1-2):

2 tablespoons ground flaxseed

2 tablespoons hemp seeds

2 tablespoons chia seeds

1/4 cup protein powder (vanilla or unflavored)

2 tablespoons collagen peptides

Mix-ins (choose 1 cup total):

1/2 cup chocolate chips or chunks

1/2 cup dried fruit (raisins, cranberries, chopped apricots)

1/2 cup chopped nuts (walnuts, pecans, almonds)

1/4 cup shredded coconut (unsweetened)

1/4 cup cacao nibs

1/4 cup white chocolate chips

1/4 cup pumpkin seeds or sunflower seeds

Optional Spices (choose 1-2):

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon ginger

1/4 teaspoon allspice

1 teaspoon citrus zest (lemon, orange)

Equipment:

High-powered blender or food processor

Baking sheets

Parchment paper or silicone baking mats

Medium cookie scoop or tablespoon

Measuring cups and spoons

Cooling rack

Spatula

Optional: rubber gloves for shaping cookies

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Place 1 cup of the rolled oats in a high-powered blender or food processor. Blend until it reaches a flour-like consistency, about 30-45 seconds.

Add the remaining 1 cup of rolled oats to the blender (these will stay whole for texture).

Add the ripe bananas (broken into chunks), nut butter, maple syrup or honey, egg, melted coconut oil, and vanilla extract to the blender.

Add the cinnamon, baking soda, salt, and any optional nutritional boosters or additional spices.

Pulse the blender several times to incorporate ingredients, then blend on medium speed until just combined, about 20-30 seconds. The mixture should be thick but blended, with some texture remaining from the whole oats. Do not over-blend.

Transfer the batter to a bowl and fold in your chosen mix-ins by hand using a spatula. The dough will be somewhat sticky.

Using a medium cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get approximately 24 cookies.

If desired, slightly flatten each cookie with the back of a spoon or with damp fingers (the cookies won't spread much during baking).

Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers still look slightly soft.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.

Blender Oat Cookies

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Blender Oat Cookies

Ingredients

Instructions