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I wanted to make a slightly healthier snack for my little ones today (and my big one) and these cookies were the result. Enjoy them with a glass of milk!
I made some of the using the traditional peanut butter cookie criss-cross method (pressing them down with a fork) and left some in a ball without pressing them down with the design. The ones left in a ball before baking were softer and chewier (a consistency which is more challenging to achieve with whole wheat cookies), and the ones pressed down with the criss-cross design were crunchier. So, depending on which cookie texture you prefer, choose one of these methods accordingly.
Whole Wheat Peanut Butter Oatmeal Cookies
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Cookies
Serves: 24 cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- ¾ cup brown sugar
- ½ cup natural, unsweetened peanut butter
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cups rolled oats
- ¾ cup whole wheat flour
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350 F.
- Add the butter and sugar to a large mixing bowl. Using an electric mixer, cream the butter and sugar for about 3 minutes, until fluffy and lighter in color. Add the peanut butter and mix until combined. Add the egg and vanilla and mix until combined.
- In a separate bowl, sift the flour, salt, baking powder and baking soda and stir to combine. Stir in the oats. Gradually add the flour/oat mixture to the sugar mixture, using a wooden spoon to stir just until combined. Do not over-stir.
- Scoop the batter by the tablespoon to form 1-inch balls and place them on a cookie sheet. Press down on each one with a fork to create a criss-cross pattern.
- Bake for 10 minutes. Remove from the oven and allow the cookies to sit for 2 minutes on the baking sheet before transferring them to a wire rack to cool.
Also try these Mega Healthy Peanut Butter Cookies!
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Anonymous says
9 May, 2013 at 7:05 amI substituted almond butter and they came out amazing! Thanks.
The Daring Gourmet says
9 May, 2013 at 7:38 amYummy!! Thanks for the feedback!
Nathaniel says
23 May, 2013 at 4:36 pmI just made these cookies yesterday, they are DELICIOUS! Thanks for the recipe! :)
The Daring Gourmet says
23 May, 2013 at 8:53 pmThanks so much for making them, Nathaniel, and for your feedback!
Madelaine says
9 June, 2013 at 11:54 pmCould you do this cookie with coconut oil?
The Daring Gourmet says
10 June, 2013 at 7:53 amHi Madelaine! Absolutely! The texture will be a little different, but the flavor will be wonderful. I also used coconut oil in the following recipe and it tastes marvelous: http://www.daringgourmet.com/2013/04/10/mega-healthy-peanut-butter-cookies/
Kristen says
11 October, 2013 at 2:04 pmDoes this dough freeze well?
The Daring Gourmet says
11 October, 2013 at 2:14 pmHi, Kristen – yes, absolutely!
Confessions of a Real Food Mom says
24 January, 2015 at 6:46 pmYum! These are super tasty, easy, and quick! Since we don’t really use refined sugar in our house on a regular basis, these seem like an extra special treat with brown sugar in them.
Kimberly @ The Daring Gourmet says
24 January, 2015 at 6:59 pmThank you, I’m glad you enjoyed them! We don’t use refined sugar much in our home either and when we do I at least try to make the item somewhat healthier by using whole grain flour and avoiding vegetable oils. But there are times when we indulge a little, and that’s okay! :)
knbj says
7 May, 2015 at 7:39 pmThis is pretty much my current favorite cookie recipe. I even messed around with it a little bit in an attempt to turn them into lactation cookies. Here’s my story: https://knbj.wordpress.com/2015/05/06/a-new-moms-guide-to-making-lactation-cookies/
Thanks for a great recipe!
Kimberly @ The Daring Gourmet says
7 May, 2015 at 7:44 pmSo glad you like them and thanks for the feedback!
Dave Bronx says
3 December, 2017 at 1:36 pmDamn these are good, horrors to some of you but, I used a commercial chunky peanut butter and instead of butter used coconut oil. Best peanut butter cookies ever and I almost feel like I’m doing myself a favor by making and eating them. Oh and I substituted dried cranberries of which I have a dearth of for the chocolate chips. Try it, you’ll like it.
Kimberly @ The Daring Gourmet says
3 December, 2017 at 3:09 pmFantastic, Dave, thank you! I regularly use coconut oil in baking too, I love the flavor and texture.