Healthy Peanut Butter Oatmeal Cookies

2013-03-05 21:58:45WP_Comment Object
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[comment_content] => These look perfect!
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[comment_content] => I just made these with no sugar, I dont do sugar when i bake, even the fake stuff so i added a banana, about 2 tsp cinnamon, used 1/2 cup natural almond butter, 1/4 cup natural peanut butter (i grind my own) and 1/4 cup extra crunchy jiff and my oh my!! delicious and prob a lil healthy 😉
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[comment_content] => YUM!
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[comment_author] => Stella Padula
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[comment_content] => Hi monique
I made hem and refrigerated them for 15 min before baking them and they came out really good and big. I used a small ice cream scoop to form them. Thanks so much for the recipe. 💞 I made 23 cookies. Stella
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[comment_content] => Thanks for the ideas! I love the banana idea. Artificial sweeteners are dangerous! Glad the almond butter worked for you too. Much healthier. 🙂 Just made them as is, and they were delicious, but definitely going to experiment next time!
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[comment_content] => I love your healthy adaptions, anonymous. I prefer to avoid sugar too. However, I’m so curious to know what crunchy jiff is?? Do tell, please? It sounds yummy! We don’t get that in Oz. 😊
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[comment_content] => Crunchy Jiff is peanut butter.
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[comment_content] => Just grind some peanuts to replace the Jiff peanut butter…
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[comment_content] => Thanks for the banana idea! I don’t want to use sugar!
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[comment_content] => hi. Only 1 banana? I Dont want sugar too… Thanks
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[comment_content] => Mixed dried craberries with the chocolate chips and used 1/2 cup of organic sugar and 1 Tbl molasses. Really good! Thanks for the recipe!
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[comment_content] => Has anyone tried non diary chocolate chips and/or homemade peanut butter ?!
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[comment_content] => I only use trader joe chocolate chips. They are vegan and amazing
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[comment_content] => Yeap! These are yummy.
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[comment_content] => The sea salt makes these special. They aren’t too sweet. Minimal chips. But oh the salt!!!! Perfect.
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2013-03-05 22:12:03WP_Comment Object
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[comment_content] => I am fascinated by these cookies! No butter or flour? That means they’re healthy, right? I must try them!
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[comment_content] => Yes!! Don’t know healty but hummm so good
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2013-03-05 22:13:00WP_Comment Object
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[comment_content] => Girl, I don’t know how you make this kitchen magicianry happen so well but I LIKE IT. These sound amazing!!
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2013-03-05 22:33:31WP_Comment Object
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[comment_content] => I think I love you. 🙂 These are a must make!!
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2013-03-05 23:45:07WP_Comment Object
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[comment_author] => Averie @ Averie Cooks
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[comment_content] => Love it! I have a recipe with the same exact title! But it uses a bit of flour, too. I also have lots of flourless cookies with PB, but love that you also worked in oats. Love texture. They are key for that. And of course, choc + PB. Yes, yes please. Sooo good! Pinning!
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[comment_content] => Thanks for the pin! 🙂
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2013-03-06 01:32:00WP_Comment Object
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[comment_author] => Minimalist Baker
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[comment_content] => Yay! These look AMAZING. Must, make, soon.
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2013-03-06 01:33:33WP_Comment Object
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[comment_date] => 2013-03-05 19:33:33
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[comment_content] => Should the dough be refrigerated before baking? I’m anxious to try these out. I tried making the recipe with just peanut butter and chocolate chips and they were not successful (baker error not recipe) although still delicious. I’m hoping these will turn out better for me 🙂
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[comment_content] => No the dough does not need to be refrigerated. Let me know how they turn out for you!
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2013-03-06 01:40:43WP_Comment Object
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[comment_author] => Nicole @ youngbrokeandhungry
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[comment_content] => I am kinda in love with these cookies! Peanut butter doesn’t last long in my house due to the fact that I frequently eat it out of the jar.
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2013-03-06 12:11:05WP_Comment Object
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[comment_date] => 2013-03-06 06:11:05
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[comment_content] => I completely agree with your way of eating nut butter, spoon straight in the jar. It tastes better that way 😉

These cookies look delicious, I love the idea of adding raisins to the batter, yum
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[comment_content] => My mother used to make oatmeal cookies with raisin, chocolate chips, walnuts and flaked coconut. I can’t wait to try this recipe and add in all the extras!
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2013-03-06 19:14:39WP_Comment Object
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[comment_date] => 2013-03-06 19:14:39
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[comment_content] => Well these look amazing. Guess I’ll be trying yet another one of your recipes.
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2013-03-06 19:15:48WP_Comment Object
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[comment_content] => Well these look amazing. Guess I’ll be trying yet another one of your recipes.
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2013-03-06 20:42:28WP_Comment Object
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[comment_date] => 2013-03-06 14:42:28
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[comment_content] => Hi! I made these yesterday a few hours after you emailed the recipe. 2 words: OB-SESSED. So tasty, super easy and love the no butter/no flour….my daughter had 2 and asked for more – the ultimate compliment! Thanks so much for sharing.
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2013-03-06 21:18:33WP_Comment Object
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[comment_date] => 2013-03-06 15:18:33
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[comment_content] => I was wondering why you stated that the peanut butter needs to be “not natural.” What’s the difference in the final product when using “ghetto” style PB (eg, Jiff) vs. the “au natural” kind?
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[comment_date] => 2013-03-06 22:09:23
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[comment_content] => Hi Jackie! Regular peanut butter has stabilizers and sugar in it already in it (as stated in the post above). I haven’t tried using natural peanut butter so I’m not sure how it will turn out, as the natural kind has more oil. I think they would still work, so if you try it let me know!
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[comment_date] => 2020-04-19 14:50:25
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[comment_content] => Hi there! The recipe says to use natural peanut butter – is this comment outdated? Thanks!
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[comment_date] => 2020-04-20 17:22:42
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[comment_content] => Hi! Yes, we’ve since updated and re-published the recipe 🙂
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[comment_date] => 2020-05-04 18:44:48
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[comment_content] => I used natural. They were sticky when trying to make balls and although I could have used a spoon to spoon them onto the cookie sheet, I just wet my hands and made balls. Pressed them a little, and they were amazing, chewy, chip or 2 or 3 in every bite. Filling too, so didn’t eat as many…good thing. Thanks for sharing the great recipe
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[comment_content] => Perfect! Glad you enjoyed 🙂
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[comment_date] => 2013-03-28 23:51:21
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[comment_content] => Just made this using both natural (little over 1/4c) and non-natural pb (about 3/4c) . I added a little extra oats just because. They turned out great! The next time I might try using 1/2c natural 1/2c non-natural.
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[comment_date] => 2013-09-06 16:48:22
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[comment_content] => Just tried this recipe with freshly ground peanut butter and it worked great! Very tasty. I didn’t have chocolate chips, so I tried your suggestion of raisins. Yum!
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2013-03-06 21:33:53WP_Comment Object
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[comment_content] => These sound amazing but i’m allergic to peanut butter. What can I use as a substitute in its placed?
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[comment_content] => I just made these and substituted pumpkin pack for the peanutbutter. They were amazing! I also added a tsp of cinnamon and 2 dashes of nutmeg. I used quick cooking oats, and added 1/4 cup extra of the oats.
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[comment_date] => 2013-03-21 14:16:00
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[comment_content] => Almond Butter or NUTELLA! 🙂
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[comment_date] => 2013-04-30 06:21:37
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[comment_content] => I have two kids with food allergies – lots of food allergies – and we use Sunbutter. IT IS AMAZING!!! I am not allergic to peanut butter, and it really tastes a LOT like PB!!! We purchase it at our local Kroger or health food store, but it is available on line if you can not find it! http://www.sunbutter.com/ *I am just a mom, not trying to sell the product. There are other sunbutters out there too. I think full circle makes a dedicated peanut free one as well. Hope this helps!!! I am wanting to make these myself, but my kids are allergic to eggs, and I havent figured out what to use as a substitute yet 🙁
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[comment_date] => 2013-06-24 22:11:26
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[comment_content] => I am not sure if it would work or not, but have you tried using the ground flaxseed meal and water in place of the egg? It works in quick breads, but haven’t tried it in cookies. Just 1 T ground flaxseed mixed with 2 T water for 1 egg. Let it sit a bit and substitute.
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[comment_date] => 2023-09-18 19:24:26
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[comment_content] => Im trying these with Monk Fruit Sweetener instead of brown sugar. They’re currently in the oven 🙂
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2013-03-07 01:58:08WP_Comment Object
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[comment_content] => Heyyyy these look surprisingly good and I think I will be giving them a whirl soon!

A note about brown sugar that my mom pointed out to me once…real natural brown sugar comes from sugar cane. White sugar (which usually comes from beets) colored with molasses has a similar taste to real brown sugar but can’t really match its depth of flavor. The good stuff is entirely worth the extra 20 to 30 cents and i think it would really shine in this cookie 🙂

Thank you for the recipe!!
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[comment_date] => 2013-03-07 14:40:25
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[comment_content] => This is not entirely true. The sugar depends on the brand. C&H is a corporation that makes its sugar with cane sugar. If you view the ingredients on off-brands, they will say sugar beets and cane or all sugar beets.
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2013-03-07 04:25:11WP_Comment Object
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[comment_author] => Amanda
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[comment_content] => I’ve never seen this type of cookie with oats. Sounds like it would do wonders for the texture. I’ll have to try this next time I need a GF cookie!
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[comment_date] => 2013-04-12 11:05:55
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[comment_content] => Another yummy GF peanut butter cookie is as follows:
1 c. peanut butter (your choice)
1 c. sugar (I have always used white, but brown may work nearly as well)
1 egg
1 tsp. vanilla (optional)

Mix together. Drop onto cookie sheet, flatten slightly with sugared fork/glass/hand, etc… Bake at 350* or 375* (higher temp results in crisper cookie with more roasted peanut flavor) for about 7-10 minutes or til lightly browned on edges. These used to be the only peanut butter cookies I ever made, because they were soooo yummy and incredibly easy. I have decided that adding flour to a peanut butter cookie just insults the peanut butter!! 😉
(This recipe for the oatmeal peanutbutter chocolate chip cookies just might give it a run for the money though!!)
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2013-03-07 07:59:08WP_Comment Object
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[comment_content] => Beautiful and so simple! I can’t wait to try these, Monique!
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2013-03-07 18:23:13WP_Comment Object
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[comment_date] => 2013-03-07 18:23:13
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[comment_content] => Why cant i use quick oats?? Its all i have here..
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2013-03-07 19:14:38WP_Comment Object
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[comment_date] => 2013-03-07 19:14:38
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[comment_content] => So i used quick oats and they turned out great!! Looks like they get thicker with old fash oats though.
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[comment_content] => Great to know, Kara! Thank you! I only have quick oats as well!
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2013-03-07 21:22:12WP_Comment Object
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[comment_date] => 2013-03-07 21:22:12
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[comment_content] => I just made these last night, but substituted almond butter rather than peanut butter as well as apricots, figs and coconut instead of the chocolate chips. They still turned out amazing! I’m sure there are so many iterations you could do with different ingredients. These cookies have an almost cake-like consistency; best of both worlds 🙂
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[comment_date] => 2013-03-07 18:49:08
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[comment_content] => Yes, I’m glad to hear that almond butter works!
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2013-03-07 22:05:54WP_Comment Object
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[comment_date] => 2013-03-07 16:05:54
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[comment_content] => Just made these (second sheet is in the oven now.). They are so easy and really good. They remind me of the no-bake chocolate oatmeal cookies that you cook on the stovetop. I didn’t have quite enough peanut butter so added enough Nutella to make the right amount and it worked!
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[comment_content] => Almost forgot……I used 1/3 cup Splenda Brown Sugar blend rather than the real stuff and they’re still plenty sweet.
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2013-03-07 22:48:35WP_Comment Object
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[comment_author] => Nancy Goldin
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[comment_date] => 2013-03-07 16:48:35
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[comment_content] => I just made a batch of these. So moist, delish and easy as pie to make. I would suggest doubling the recipe as they will be consumed very quickly. I also used mini chocolate chips as I ran out of the regular ones.
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[comment_content] => I am making them now & absolutely doubled the recipe!
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2013-03-08 03:41:35WP_Comment Object
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[comment_author] => claire
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[comment_date] => 2013-03-07 21:41:35
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[comment_content] => anybody tried this recipe without the sugar? I’m trying to cut added sugar out of my diet 🙂
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[comment_content] => Hi Claire, I’m afraid the recipe would not be the same without sugar. However some readers have had success with a sugar substitute such as Splenda, so you could try that?
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[comment_author] => Milda Bi
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[comment_date] => 2013-03-21 01:38:47
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[comment_content] => hi claire, I tried these cookies with 1/5 cup brown sugar instead of 2/3 cup and they came out sweet and very delicious. 🙂
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2013-03-08 11:40:49WP_Comment Object
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[comment_content] => A definite must, I love peanut butter so can’t wait to try x.
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2013-03-08 14:34:07WP_Comment Object
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2013-03-08 23:18:46WP_Comment Object
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[comment_content] => Do you know how many calories are in one cookie?
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2013-03-09 16:38:47WP_Comment Object
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[comment_content] => Mine spread out way more than yours did. They look ugly but still taste good! I wonder why everything you make looks superb! I’m jealous!
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[comment_content] => What type of peanut butter did you use?
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[comment_date] => 2013-11-06 22:36:17
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[comment_content] => I just made these, the batter was runny so I put it in the fridge for about 10 mins then baked them for 8 mins, they turned out fine. I also used a Pampered Chef small scoop to put the cookies on the sheet, no muss no fuss. Hope this helps.
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2013-03-09 18:33:03WP_Comment Object
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[comment_content] => I knew these were a must make when I read the recipe. Chewy pb chocolate excellence! Made just 20 anymore and it would be trouble!
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2013-03-10 19:53:30WP_Comment Object
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[comment_content] => I only had natural peanut butter in the house, so I gave it a try, and they came out delicious! No problems whatsoever.
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2013-03-11 13:12:14WP_Comment Object
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[comment_author] => Peanut Spread
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[comment_content] => I love the idea of the melted chocolate chips in between the cookies, I also love the golden brown color of this particular cookie. Thanks a lot for the recipe.
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2013-03-11 19:41:05WP_Comment Object
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[comment_author] => kelley {mountain mama cooks}
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[comment_content] => I’m with you, peanut butter makes my world go round. This look sinfully delicious. I found your site via Pinterest and am loving it. Have a great day!
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2013-03-12 13:17:23WP_Comment Object
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[comment_date] => 2013-03-12 13:17:23
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[comment_content] => I would love to try these! But I am allergic to eggs. Can I use a substitute for eggs? like ‘flax eggs’? (flax seed meal + water).
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[comment_content] => I didn’t try it with these cookies, but I have done it with a lot of other cookies and it always turned out great. 🙂 So I would assume that it turns out great. 🙂
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[comment_date] => 2013-04-17 02:31:22
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[comment_content] => kristy i am also allergic to eggs and relaly want to make these did u try the flax eggs?

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2013-03-12 13:50:55WP_Comment Object
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[comment_date] => 2013-03-12 08:50:55
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[comment_content] => nutritional info:
For 20 cookies, with chocolate chips, 141 calories; without chocolate chips, 103 calories.
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2013-03-13 03:19:28WP_Comment Object
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[comment_author] => Alaina @ Fabtastic Eats
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[comment_date] => 2013-03-12 22:19:28
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[comment_content] => oh meh lord. these cookies are perfect. Im totally a pb lover, fully obsessed, cant live without it! Ive even got my son hanging out on the kitchen floor with a jar of pb and a spoon. cannot WAIT to make these!
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[comment_date] => 2022-07-13 19:53:15
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[comment_content] => Just made these delicious cookies! Substituted macaroons for chocolate chip, kraft less sugar peanut butter,2 thsp of gf flour, and used quick oats. Baked for 12 minutes and the cookies came out crispy on the outside, soft and gooie on the inside.

Delicious! My husband loves them.

Thank you for the great recipe!
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[comment_date] => 2022-07-15 12:49:12
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[comment_content] => So happy you both loved them!
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2013-03-13 04:08:07WP_Comment Object
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[comment_author] => Alice Choi
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[comment_content] => OMG, no flour or butter? I must try these! I am definitely trying these!
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2013-03-18 02:53:59WP_Comment Object
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[comment_author] => Lauren
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[comment_date] => 2013-03-17 21:53:59
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[comment_content] => Best gluten free cookies I’ve ever made! And EVERYONE (even gluten eaters) love them! Thanks!!
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2013-03-19 01:59:32WP_Comment Object
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[comment_date] => 2013-03-18 20:59:32
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[comment_content] => Cant wait to try these. Like the idea no flour or butter. They look yummy!
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2013-03-19 11:30:21WP_Comment Object
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[comment_date] => 2013-03-19 06:30:21
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[comment_content] => I cannot wait to try these. Perfect recipe for healthy cookies that I’ve been looking for.
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2013-03-20 02:00:42WP_Comment Object
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[comment_author] => Tina @ Tina’s Chic
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[comment_content] => Haha. Hi my name is Tina and I’m addicted to peanut butter! I’m with you on this one! I have got to try these. 🙂
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2013-03-20 21:29:59WP_Comment Object
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[comment_date] => 2013-03-20 16:29:59
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[comment_content] => Forget the spoon! I like my peanut butter dipped out with a Hershey bar!
Just tries these and they’re awesome! Thanks
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2013-03-21 15:00:30WP_Comment Object
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[comment_author] => Sarah-Grace Dunson
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[comment_date] => 2013-03-21 15:00:30
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[comment_content] => Ok so I tried to calculate nutrition as best as I could, feel its somewhat acurate. I used exactly the ingredients mentioned. Based on 20 cookie count.
Per cookie:
Cal – 160.
Carb – 17g.
Fat – 9.2 g.
Protein – 4 g.
Sodium – 130 mg.
Sugar – 13g.

Up to you as an individual to determine how healthy this can be considered. Def better than store bought, but I also don’t know the size of each cookie so…
Hope this helped!
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[comment_author] => Ryan Huff
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[comment_date] => 2013-03-21 15:02:15
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[comment_content] => omg peanut butter oatmeal chocolate sounds like heaven
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2013-03-22 13:41:25WP_Comment Object
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[comment_author] => Sadie Slotke
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[comment_date] => 2013-03-22 13:41:25
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[comment_content] => I just made these with quick oats (all I had in the pantry), and they turned out delicious. I’ll try again with old fashioned oats and see if that makes a difference in texture.
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2013-03-25 01:06:13WP_Comment Object
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[comment_author] => David Kaye
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[comment_date] => 2013-03-25 01:06:13
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[comment_content] => I used soy nut butter because we have a child with a nut allergy and they were spectacular nonetheless. We use a brand called Wowbutter, which I think is only available in Canada – you can get a bucket of it at Costco. Anyway, a great solution for the peanut allergic.
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[comment_author] => Rose Stevenson
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[comment_date] => 2013-06-20 19:58:23
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[comment_content] => Wowbutter is available in the States, too 🙂

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