Peanut Butter Oatmeal Cookies

Craving something sweet but want a more nutritious option? These peanut butter oatmeal cookies are a great way to indulge your sweet tooth without overloading on processed ingredients. Made with wholesome ingredients, this recipe helps you enjoy dessert in a balanced way. The combination of oats and peanut butter creates a delicious texture while offering a satisfying and nourishing treat.

Coconut sugar is used in this recipe due to its rich, caramel-like flavor, however we offer other substitution options below.

Health Benefits

Wholesome Ingredients: Made with simple, minimally processed ingredients that contribute to a more balanced diet.
Satisfying Combination: Peanut butter and oats create a chewy, delicious texture that helps satisfy cravings in a more mindful way.
More Fiber and Protein Makes A Better-for-You Treat: A more nutrient-conscious alternative to traditional cookies, offering a small boost of fiber and protein while still feeling indulgent.

Recipe details:

Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 20 cookies

Ingredients

1 cup creamy peanut butter
1 egg
½ cup coconut sugar (see substitutions below)
¼ cup oat flour (see substitutions below)

Instructions

Preheat the oven to 350°F (175°C). Lightly spray a cookie sheet with coconut oil spray, or olive oil spray another healthy alternative.
Mix all ingredients in a bowl until a smooth dough forms.
Scoop the dough onto the prepared baking sheet, spacing them evenly.
Bake for 6 to 8 minutes, being careful not to overbake.
Cool on the baking sheet for a few minutes before transferring to a wire rack.

Storage

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Cookies can also be frozen for up to 3 months once baked and cooled.

Customization & Toppings

Mix-ins: Enhance your cookies with chocolate chips, shredded coconut, pecans, walnuts, or your favorite add-ins. I used pecans because they’re my favorite. They add a delicious crunch and rich flavor! 😊 Pecans are a good source of monounsaturated and polyunsaturated fats, which can help reduce the risk of heart disease. Also, pecans are high in fiber and protein, which can help you feel full for longer and reduce snacking!
Nut Butter Substitutions: Swap peanut butter for almond butter or sunflower butter (for a nut-free option).

Substitution Options

These substitutions can help make this recipe accessible for different dietary needs:

Egg Substitutes:

1 tbsp ground flaxseed + 3 tbsp water (flax egg)
OR ¼ cup unsweetened applesauce
OR ¼ cup mashed banana
OR ¼ cup plain yogurt

Sugar Substitutes:

Replace coconut sugar with cane sugar, maple syrup, honey, or natural sweeteners like stevia.
If using maple syrup or honey, use a little less peanut butter to avoid excess moisture.

Flour Substitutes:

Oat flour can be replaced with all-purpose or whole wheat flour in a 1:1 ratio. Whole wheat flour results in a denser texture, while all-purpose flour yields a softer cookie.

Nutritional Information (Per Cookie, Based on 20 Cookies)