These healthy oatmeal peanut butter cookies are a delicious, high protein treat! NO oil or flour needed!
I love peanut butter!
Creamy, crunchy, I don't care....just give it to me without sugar.
Laura Scudder's is my all-time fave brand, one of the reasons being that I grew up eating it. Another reason is that it's one of the few natural peanut butters that you can still buy in a glass jar.
These cookies came about as a result of wanting peanut butter, as well as something relatively low in effort.
They make great lunchbox snacks and after-school treats, and they come together very quick!
Mix the wet ingredients together with the coconut sugar, then add in the oats, egg, and baking soda...
Mix everything to form a batter, then form the cookies...
Lower the sugar
As this recipe is from 2014, I've since tried a few lower sugar variations.
The best changes to make are lowering the six tablespoons of coconut sugar to 1/4 cup (or four tablespoons) and lowering the baking soda from 1/2 teaspoon to 1/4 teaspoon.
Can I use whole, rolled oats?
Can I use unsalted peanut butter? Creamy? Crunchy?
Tips and tricks
Increasing the size on these (AKA making fewer, larger cookies) will also increase the baking time.
Do not skip the flattening step! It really compacts the cookie, lending a better texture and taste...crispy edges with a chewy center, mmm!
A semi-related trick, if you can even call it that, is to pour off the top layer of separated peanut oil and replace it with an equal amount of olive oil. I feel like it just makes the peanut butter a little bit healthier.
Other peanut butter treats you might enjoy
Healthy Oatmeal Peanut Butter Cookies
- ½ cup natural peanut butter salted
- 6 Tablespoons coconut sugar see Lower the Sugar Notes in post
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- 1 large egg
- ½ teaspoon baking soda
- ½ cup quick oats
- Preheat the oven to 350 degrees.
- Begin with room temperature ingredients, as this facilitates mixing.
- Beat or vigorously stir together the peanut butter, sugar, vanilla, and cinnamon together just until combined.
- Beat or vigorously stir in the egg and baking soda, again just until combined.
- Stir in the oats; the mixture will be very thick at this point.
- Divide the dough into 10 equal-sized balls and flatten them onto a parchment paper-lined cookie sheet.
- Bake the cookies for 9-12 minutes, or until golden.
- Once out of the oven, gently press down on the tops with a fork (see above image) to decrease air and compact the cookie for best texture/taste.
- Cool and enjoy!
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Full Plate Thursday