Would you ever guess that these thick, soft and chewy Peanut Butter Oatmeal Cookies are healthy??  Well, all I know is that after one bite you sure won’t believe that they’re actually guilt-free and totally nutritious.  These cookies are packed with peanut butter flavor and no butter, no sugar and no refined flours.
Healthy Peanut Butter Oatmeal Cookies
Sadly, these cookies were a long time coming.  I haven’t had the best of luck making cookies lately (this happens to me quite a bit) so it took five trials to perfect this recipe.  All of the previous trials were not up to par…  they were too crumbly, not chewy enough, not sweet enough, or would dry out the next day and turn into rocks.  So sad.
Healthy Peanut Butter Oatmeal Cookies
^^ Trial #1:  a little dry, too thick and too firm
Healthy Peanut Butter Oatmeal Cookies
^^ Trial #2:  rubbery in texture and I could taste the baking soda
Healthy Peanut Butter Oatmeal Cookies
^^ Trial #3:  wasn’t sweet enough and felt like a muffin top
Healthy Peanut Butter Oatmeal Cookies
But then I remembered my Chewy Peanut Butter Cookies, the soft and sweet cookies perfect for the PB lover out there.  I have actually made the cookies at least once a month since I posted the recipe back in May.  I was tired of making failed batches of the PB Oatmeal Cookies so I cheated and just copied the original PB Cookie recipe, but just added rolled oats to it  ;)  It worked perfectly!
Healthy Peanut Butter Oatmeal Cookies
^^ Trial #4:  perfect, soft and chewy Peanut Butter Oatmeal Cookie!
Not too sweet, not dry at all, not rock hard and certainly not crumbly.
Healthy Peanut Butter Oatmeal Cookies
These Peanut Butter Oatmeal Cookies are super peanut buttery, sweet and super rich.  My sister tried one off the cooling rack and her eyes burst open.  She said, “it’s SOOOO peanut buttery,” and took another bite, walking off with the cookie.  My dad brought some to work and texted me,
“Everyone loved your cookies.  Please send more before you go back to AZ!”
Trust me, I did.  I’m glad nobody noticed the two missing cookies that I snuck with me to the airport, shhhh!!
Goodbye, New York.  Hello, Arizona!
Healthy Thick, Soft and Chewy Peanut Butter Oatmeal Cookies (refined sugar free, gluten free, vegan)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 11 jumbo cookies

Calories per serving: 190 (vs. 320 calories in the original)

Fat per serving: 9g (vs. 19g in the original)

Healthy Thick, Soft and Chewy Peanut Butter Oatmeal Cookies (refined sugar free, gluten free, vegan)

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.
  2. In a large bowl, stir together the peanut butter, applesauce, almond milk and stevia.
  3. In a small bowl, whisk together the peanut flour, oats, erythritol, flax, baking powder and salt.
  4. Dump the dry ingredients over the wet ingredients and fold together. Use a 1/4 cup measuring cup to portion out the dough and place on the prepared baking sheets.
  5. Wet your hands with some water and flatten the dough rounds until they are the thickness you want. Bake for ~9-11 minutes, or until the surface of the cookies are firm, yet soft.
  6. Slide the Silpat/parchment paper off the hot cookie sheets and let cool completely.

Notes

Store cookies on a covered plate at room temp.

This recipe is: eggless, sugar free, high fiber, high protein, gluten free, vegan!

http://dessertswithbenefits.com/healthy-peanut-butter-oatmeal-cookies/
I thought I would make the nutrition label for these cookies because a lot of people have been asking for the nutrition stats of my recipes.  When I made the label I was pleasantly surprised and wanted to see how it would compare to a typical (unhealthy) PB cookie recipe.  The AllRecipes nutrition label is on the left,  the Desserts with Benefits nutrition label is on the right:
Peanut Butter Oatmeal Cookies  Healthy Thick Chewy Peanut Butter Oatmeal Cookies
Wow…  WHAT. A. DIFFERENCE.
Compared to the AllRecipes cookies, my healthified Peanut Butter Oatmeal Cookie recipe has:
  • 130 less calories
  • 10g less fat (and less saturated fat too)
  • less sodium, half the carbohydrates, 5x the fiber and nearly 3x the protein
  • NO cholesterol and NO added sugar
  • ZERO grams of the dangerous/deadly trans fats (compared to 4g in the AllRecipes recipe!!)

While I know I am total bias and preferential to my own recipe, I think we can all see that my recipe is healthier than the AllRecipes recipe.  Oh, and my cookies are just as delicious  :)

Healthy Peanut Butter Oatmeal Cookies
You’ve gotta make these cookies, they’re delicious, jumbo-sized and secretly healthy!

Labels: Applesauce, Cookies-and-Crackers, Eggless, Erythritol, Flax, Gluten-Free, High-Fiber, High-Protein, Nutrition-Label, Oats, Peanut-Butter, Peanut-Flour, Sugar-Free, Vegan

Comments (22)

  1. Tracey: January 14, 2014

    Nice Job!! Btw: How long do they last on the counter?

  2. Helen: January 14, 2014

    Could I use almond butter and almond flour instead? I’m not really a peanut butter fan :)

  3. dessertswithbenefits: January 14, 2014

    GASP!! NOT A PEANUT BUTTER FAN?!????!!
    Just kidding, I totally understand. I didn’t like peanut butter for about 15 years. Then I randomly spooned some out of a jar and fell in love :)
    ANYWAYS, yes, almond butter will work just fine! Just note that the peanut flour gives off a peanut butter flavor. If you don’t like peanut butter then you might not like these cookies.
    -Jess

  4. Rossi @ A Baking Girl: January 14, 2014

    Peanut butter!!!! Heck yes!

  5. Johnna D.: January 18, 2014

    Do you think if I used unsweetened Vanilla coconut milk instead of almond that it would change the flavor?

  6. dessertswithbenefits: January 18, 2014

    Johnna D-
    I don’t think using the coconut milk will change the flavor at all. Hope you like the cookies!
    -Jess

  7. Cristina R: January 19, 2014

    THESE ARE SOOOO GOOD! I cannot believe they are so guilt free and sooo nutritious!!!! Thank you so much for sharing!!!!

  8. dessertswithbenefits: January 20, 2014

    Cristina R-
    YAYYY I’m so glad you like the cookies!!! :)
    -Jess

  9. Nour: March 11, 2014

    what can i use as a substitute for the peanut flour?

  10. dessertswithbenefits: March 11, 2014

    Nour-
    I’m afraid there isn’t a good replacement for the peanut flour :/
    It’s a pretty unique ingredient because it absorbs a lot of moisture (similar to coconut flour and oat flour) and provides a lot of peanut flavor. Sorry!
    -Jess

  11. odessa yonkers: April 28, 2014

    could vanilla or almond extract be used in place of the stevia extract?

  12. dessertswithbenefits: April 28, 2014

    Odessa Yonkers-
    I’m afraid not in this recipe. 1 tsp of stevia extract has the same amount of sweetness of 1 cup of sugar but without the calories and sugar rush/crash.
    In case you were wondering, the stevia I use is organic and non-GMO :)
    -Jess

  13. Chloe: June 4, 2014

    i read your almond butter substitution comment, but you didn’t respond to the almond flour question-will almond flour work? And what about coconut flour?

  14. dessertswithbenefits: June 6, 2014

    Chloe-
    Oops! I guess I was so baffled at the “not being a PB fan” fact that I forgot about the second half of the question ;)
    While almond butter might work to replace the PB, almond flour will not replace the peanut flour :(
    I haven’t tried using coconut flour in this recipe but you can give it a shot. I would recommend starting out by using 1/2 cup of coconut flour instead of the 1+1/2 cups of peanut flour (it tends to absorb a lot more liquid). If the dough is too wet, add an extra 1 tbs at a time until you get a fudgy cookie dough texture.
    Hope these subs work out for you!!
    -Jess

  15. kaleh: August 2, 2014

    oh my they came out very crumbly, what couldve happened? the only ingredient i changed was peanut flour, i used coconut flour because thats what i had in the pantry… could it have made them dry? They taste great but aren’t holding up! Help

  16. dessertswithbenefits: August 2, 2014

    Kaleh-
    I’m afraid coconut flour doesn’t work to replace peanut flour :(
    Coconut flour is a very crumbly flour, it’s usually used with a lot of eggs to help bind it up… and even then it’s pretty crumbly. Coconut flour is best used in cakes, like this Coconut Flour Vanilla Cake!
    Peanut flour is pretty absorbent, like coconut flour, but not as much. It also acts as a binder, kind of like oat flour or flax.
    I think the three flours that can’t ever be replaced are coconut flour, peanut flour and oat flour. They’re super finicky but totally worth using in the end :)
    I hope this helps!
    -Jess

  17. Maddy: August 13, 2014

    I’m gonna try out this recipe this week! Can I leave out the stevia extract by using sweetened almond milk and up the amount of sweetener to 1 cup (coconut palm sugar)?

  18. dessertswithbenefits: August 14, 2014

    Maddy-
    I haven’t tried this recipe without the stevia extract but I think replacing it with the 1 tsp of almond milk and 1 cup of coconut sugar will work out just fine :)
    I hope you like the recipe!!
    -Jess

  19. Chelsea: September 10, 2014

    Trying tonight after a successful fudgy brownie adventure. I actually used whole wheat flour for the brownies but I’m going to switch to pastry flour next time bc my bf said he could feel the wheat?? what? lol

    I was wondering if one of your failed batches had included a trial with egg or egg replacer/egg beaters? I was curious what that would do to the texture.

  20. dessertswithbenefits: September 12, 2014

    Chelsea-
    Yay! I’m glad the brownies worked!
    Whole wheat pastry flour has a less intense flavor, so your bf might like the flavor of that better :)
    I hope you tried the cookies and I hope you liked them!
    I haven’t had any success with egg replacers in cookies, but they work (most of the time) in cakes/cupcakes/muffins. These cookies are pretty dense and fudgy, so if you want a fluffier cookie you can try replacing the ground flaxseed and the almond milk with 2 large eggs.
    I haven’t tried that but I hope it works!! :)
    -Jess

  21. Chelsea: September 12, 2014

    They were delicious! My neighbor gobbled up 2 of them, his 3 yr old tried to stuff the whole smaller one I made him in his mouth til his dad caught him and broke it in half… which he stuffed whole in his face haha. I also added semisweet chips bc… it combines 3 of my hunny and I’s fav cookies so yum! so. so. yum. I was only curious about the no egg bc they seemed so dense I will try your suggestion next time and let you know how it goes but I know you only post the things that work and I haven’t been disappointed yet!

    Made my own peanut butter last night, hopefully my local Sprouts has hazelnuts (I have yet to find them alone at my local grocer) so I can do the better-than-nutella-nutella-spread ;)

    Next adventure is the homemade pop tarts I hope to try this weekend if I can get to the store for pastry flour. My local grocer was out when I was there the other day… (what?! lame).

    I might be addicted I admit but being able to work out, stay on my diet, while getting to do something I love that reduces my stress has been really good for me this week. I love cooking and baking but I’ve been burnt out cooking dinner every night. These recipes have been just the right recharge I needed. I’m making Julia Child’s boeuf bourguignon this weekend since the weather has turned! wish me luck and thank you for sharing your delicious success stories with us! :)

  22. dessertswithbenefits: September 12, 2014

    Chelsea-
    Oh good I’m glad! Your 3 year old sounds like a pretty awesome little man ;)
    Great idea with the added chocolate chips, I think I’ll try that next time I make these.
    And yes, I hope Sprouts has hazelnuts! We must be on the same page because I have hazelnuts on my grocery list too (I’m about to go on an all out “Nutella” recipe development challenge next week)
    I’m so you’ve found balance and something you love that reduces your stress level — we all need that!
    Good luck on the boeuf bourguignon. I hope it’s easier to make than to spell :)
    -Jess

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