A healthier treat for you and your little ones! These chewy peanut butter oatmeal cookies are low in refined sugar and oils, and full of great peanut-y flavour. They’re chewy on the inside with a lovely crunch around the edge…they’re best enjoyed fresh from the oven with a glass of cold almond milk, obviously! For a school friendly version, exchange the peanut butter with almond butter for an equally delicious treat.
This is a recipe I’d been dreaming up for quite some time now; I’m so pleased to finally share it here. I bring you a healthier version of the peanut butter oatmeal cookie *hallelujah*!
These are no ordinary cookies, though; they’re low in refined sugar, high in fiber and yield a taste reminiscent of many childhood cookie indulgences. There’s one particular indulgence I’ll never forget though; my siblings had mistaken two very similar white granulated substances during a rare baking adventure…peanut butter cookies meet salt water, anyone? History was made in our home that day!
When it comes to peanut butter, natural is best. However, natural peanut butters can be thick and dry if the oils aren’t incorporated evenly. I recommend using a fresh jar that’s stirred really well; the hard, paste-like stuff you find in the back of your pantry just won’t cut it here. Because this recipe is free of eggs and butter, PB is the only binding/fat substance and it’s important to get it right.
While I was testing this recipe (about a dozen times *sigh*), I made several swaps…adding cocoa powder, then chocolate pieces, then finally settling on rolled oats. I chose rolled oats for the final recipe because they’re much more nutritious. Seriously, my son was flying high with all the chocolate cookies lying around here! If you want, though, you can easily swap out the oats for 1/3 cup of dark chocolate pieces for something more decadent.
These chewy peanut butter oatmeal cookies are soft on the inside and have a nice crunchy circumference when they’re fresh from the oven. They make a healthier sweet treat for kids, however, they’re probably best enjoyed at home rather than school. If there’s is concern about peanut allergies, simply replace the PB with almond butter, et voila!
I hope you love them!
Chewy Peanut Butter Oatmeal Cookies (vegan)
A healthier treat for you or your little ones. These peanut butter oatmeal cookies are low in refined sugar, contain no refined oils and are full of fiber and peanut-y flavour. The consistency of your peanut butter matters in this recipe; if your natural peanut butter is on the drier side (not easily scooped or poured) you should add 1-2 tbsp of vegetable oil to the wet ingredients to retain moisture in the final cookie.
- 1/2 cup natural peanut butter smooth or crunchy
- 1/4 cup maple syrup
- 1/3 cup organic cane sugar
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 1/4 cups spelt flour or whole wheat
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 3/4 cup rolled oats
Preheat the oven to 375'F and line a medium sized baking tray with parchment paper.
In a large bowl, combine the peanut butter, maple syrup, sugar, vanilla and almond milk. Beat on high for about 1 minute.
In a small bowl, sift together the flour, salt and baking powder. Add the flour mixture to the peanut butter mixture and beat on high until incorporated. Stir in the oats (the dough will be quite thick).
Using a cookie scoop, portion the dough into 12 balls and place onto the prepared baking tray. Gently press each cookie with the palm of your hand to 1/2" thick. Then, press the tines of a fork on top of each cookie to create that quintessential peanut butter cookie look.
Bake in the preheated oven for 15-17 minutes or until the edges are golden. Remove from oven and let cool.
This recipe can also be doubled. Cookies will last covered at room temperature for several days. For anyone with a peanut allergy, almond butter will also work in this recipe.
Interested in the tools I use?
Shop The Post!