Healthy Chewy Peanut Butter Oatmeal Cookies
I’ve always had trouble healthifying cookies because cookies always contain ingredients I don’t use, in large quantities, such as butter, sugar, and white flour. But ALAS, I have finally perfected the recipe for these Healthy Chewy Peanut Butter Oatmeal Cookies! These secretly guilt-free cookies are refined sugar free, gluten free, dairy free, eggless, and vegan, but you would never ever EVER suspect it.
These Chewy Peanut Butter Oatmeal Cookies don’t taste healthy at all. They’re flavorful, rich, and decadent, and practically bursting with peanut butter essence with every whiff, and obviously, every bite.
Each bite is full of sweetness and an addicting chewy texture.
It takes some serious self restraint to stop at one. That’s why I never do 😉
After a taste of these Healthy Chewy Peanut Butter Oatmeal Cookies, I fell in love.
It’s hard not to love a big ol’ cookie. When it comes to cookies, we can all agree on one thing:
BIGGER = BETTER!
Am I right or am I right? Yes, I’m right.
Healthy Chewy Peanut Butter Oatmeal Cookies
Ingredients
- 13g (2 tbs) Ground Flaxseed
- 10g (1 packed tbs) Corn Starch
- 6 tbs Unsweetened Vanilla Almond Milk
- 128g (½ cup) Natural Peanut Butter
- 49g (3½ tbs) Coconut Oil (melted)
- 28g (4 tsp) Molasses
- 1 tsp Vanilla Extract
- ½ tsp Liquid Stevia Extract
- 144g (1½ cups) Old Fashioned Rolled Oats
- 96g (½ cup) Granulated Erythritol
- ½ tsp Double Acting Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- In a stand mixer bowl fitted with a beater attachment, add the flax, starch, and almond milk. Mix on low speed until fully combined. Add the peanut butter, coconut oil, molasses, vanilla extract, and stevia extract. Mix again until fully combined.
- In a large bowl, stir together the oats, erythritol, baking powder, baking soda, and salt. Dump the dry ingredients into the stand mixer bowl and mix until fully combined, scraping down the sides of the bowl if necessary.
- Scoop the cookie dough onto the prepared cookie sheets (I used a black size 30 scooper/disher). Flatten the cookie dough mounds slightly, then bake for ~12 minutes. Let cookies cool, then serve and enjoy!
Quite a few cookies went “missing” as they cooled on the counter. Who stole my cookies?!? I’m at a loss because I’m home alone with a full stomach, and cookie crumbs on my hands.
But no worries, whoever ate them (wink wink) shouldn’t feel guilty one bit — these Chewy Peanut Butter Oatmeal Cookies are 100% natural, healthy, and of course, damn delicious!
Enjoy!
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– Jess
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What kind of cookie do you prefer? Thick, thin, chewy, crispy, jumbo, mini, etc.?
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Indulge − no strings attached!
My mother always recommended putting dough in the fridge for a bit after they are mixed, that often helps cookies hold shape better!
Another reason why i freaking LOVE you. Yes, I’ve said it.
I’m not sure if this has anything to do with it — but when I made your blueberry muffin top/cookie/pancakes the other day, mine didn’t thin out like yours did at all. They stayed exactly how I put them on the pan for the most part. They still had a muffin-y texture though.. I’m wondering if it’s what you cook on? I cooked the muffin tops on a silicon baking mat on a cookie tray.. I’ll try making these sometime soon on the same and see if they still thin out 🙂
I guess the type of jam/spread used has a real effect on the batter! Maybe warming up the jam will thin out the batter, but I’ll try the recipe again using a different brand of fruit spread to see. I also baked mine on parchment paper on a cookie sheet, but I doubt that’s what’s causing the difference.
You never fail to amaze me with your posts. I love my cookies thin and chewy. And healthy definitely!
these look great. cannot wait to try them!
This looks so yummy! I also love thick and chewy cookies, but I’m sure I could gobble these right up!
i LOVE thin cookies… especially thin and chewy cookies. these look delicious
Jessica, these look so yummy. I love Oatmeal Cookies, I love Peanut Butter Cookies. Can’t go wrong. Do you think that substituting Stevia Powder for the Erythritol would make a difference? I have a new Stevia that measures cup for cup to sugar that I’m looking for a good recipe to try out on. Its from NuNaturals. Any advise?
If it measures cup-for-cup for sugar I’m sure you can use that instead. Hope you like the cookies 🙂
Yum! I can’t decide which ones to make! Oh well, guess I’ll just have to do both!
CANNOT wait to make these! Thank you!
Tried baking these today and they came out amazing!! Chewy just as you described and just the way I like my cookies. Thank you for sharing!
Oh good I’m so glad you liked the cookies! Thanks for sharing your results 😀
-Jess
i actually like when cookies spread while baking, i like thin cookies so i will deff try these:) thank you!
Thank you for providing nutritional info for your recipes!
Just made these! Love them!
Hi Jessica,
I just wanted to let you know that your latest newsletter is linked with this post! So when I wanna see your Vanilla Bean Paste recipe I always end up in that Peanut Butter Oatmeal Cookie recipe. I love PB for sure, but I think this must be a mistake – or is it fate? 😉
Anyway, great blog and lots of awesome work behind it. Keep it up!
Wintery greetings from Berlin, Germany ⛄️
Geraldine
Oh no! Sorry about that link mixup. If you want the Vanilla Bean Paste recipe, it’s here: https://dessertswithbenefits.com/homemade-vanilla-bean-paste/
Thanks for letting me know! 🙂
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Hi Jess, I just baked these and they are so good. Thank you so much for your recipes. I really appreciate you and your efforts! Dezi
Yayayay!! I’m so glad you liked the cookies!! 🙂
Hiii, these look amazing! Do you think I could only use honey instead of all the other sweeteners? How would it affect the texture?