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Home » Recipes

Peanut Butter Oat Cookies

Published: Jan 31, 2014 · Modified: Dec 15, 2022 by Rose McAvoy · This post may contain affiliate links · 2 Comments

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Peanut butter oat cookies are sweet, peanut buttery, and soft in the middle with just a hint of crispness around the edge. You can't go wrong pairing a couple of these dainty peanut butter oat cookies with a cup of tea or a frosty glass of milk. Healthy ingredients make these the perfect anytime treat. Your kids are certain to run home after school if they know these cookies are waiting.

From a nutritional perspective these are downright wholesome. Rest assured, all the ingredients are "normal" and probably in most pantries already. Rather than using all purpose the flour for this cookie is a blend of whole wheat and pulverized oats. The swap creates a bit more substance and texture but stops short of tasting "healthified."

The secret ingredient is applesauce. Adding applesauce to baked goodies is one of those handy little tricks to to reduce both the amount of fat and sugar called for in a recipe. The fruit puree imparts moisture and subtle sweetness that would have come from the additional fat or sugar. In this case the ½ cup of unsweetened applesauce is a major player but the flavor is so mild all you taste is the peanut butter.

Keeping the cookies small means I can nibble 3 or 4 (or 5) during the day for a little treat without completely derailing my good intentions. If portioning 7 dozen bite sized cookies sounds far to tedious, measure the batter by the tablespoon rather than by the teaspoon. Remember to account for the tripling in size if you are tracking your nutrition.

My weight loss menu didn't include peanut butter very often. Had I stumbled upon this recipe sooner I would have kept a stash in my freezer for evening treats or taken a couple to work to be an afternoon snack. Not that I'm disappointed now, oh no, these cookies are a real treat that I will absolutely revisit in the future.

Peanut Butter Oat Cookies

Rose McAvoy
Peanut butter oat cookies sweet, peanut buttery, and soft in the middle with just a hint of crisp edges. Easy healthy ingredients make them a perfect treat.
5 from 1 vote
Print Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 84
Calories 4058 kcal

Ingredients
  

  • 1 ½ cups oats
  • 1 cup whole wheat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter unsalted
  • ¾ cup raw sugar
  • 1 eggs
  • 1 teaspoon vanilla
  • ¾ cup crunchy peanut butter
  • ½ cup unsweetened applesauce

Instructions
 

  • Preheat the oven to 350 degrees and line two sheet pans with silicone baking mats or parchment paper.
  • Grind the oats into a course flour using a food processor (about 2 minutes on high). In a large bowl blend the oats, flour, baking soda, and salt. Set aside.
  • Cream the butter with the sugar until fluffy - about 2 minutes using an electric mixer on medium speed. Scrape down the sides of the mixer bowl, if needed, and add the egg and vanilla. Blend just enough to combine. Add the peanut butter and applesauce mix until batter is a uniform color and texture.
  • Slowly mix in the dry ingredients adding about ⅓ at a time and mixing completely before adding the next ⅓.
  • Measure the batter by the rounded teaspoon on to the prepared baking sheets. Flatten with a fork to make a cross hatch pattern on the tops. Cookies do not spread much and can be baked 24 to a pan.
  • Bake for 8 minutes until the edges are just beginning to darken. Let the cookies sit on the pan for a minute or two before transferring to a wire wrack to cool completely.

Notes

The batter is quite sticky, flattening with a fork may be difficult. If the batter sticks to the fork use the back of a spoon or moistened finger tips to shape the cookies.

Nutrition

Calories: 4058kcal
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Dina

    February 07, 2014 at 3:44 pm

    i love a healthier sweet treat!

    Reply
    • Our Lady of Second Helpings

      February 07, 2014 at 4:03 pm

      Thanks, glad you came by!

      Reply

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