This post contains affiliate links.
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!
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Anonymous says
I substituted almond butter and they came out amazing! Thanks.
The Daring Gourmet says
Yummy!! Thanks for the feedback!
Nathaniel says
I just made these cookies yesterday, they are DELICIOUS! Thanks for the recipe! :)
The Daring Gourmet says
Thanks so much for making them, Nathaniel, and for your feedback!
Madelaine says
Could you do this cookie with coconut oil?
The Daring Gourmet says
Hi 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
Does this dough freeze well?
The Daring Gourmet says
Hi, Kristen – yes, absolutely!
Confessions of a Real Food Mom says
Yum! 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
Thank 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
This 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
So glad you like them and thanks for the feedback!
Dave Bronx says
Damn 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
Fantastic, Dave, thank you! I regularly use coconut oil in baking too, I love the flavor and texture.