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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies 6

I love trying to figure out how to make recipes that would normally be considered "junk" food into nutritious snacks that you aren't afraid to give your kids. I’m not big on totally depriving kids of junk food (I feel like that only leads to a slew of other problems in the long run) but if I can come up with a version of a cookie that doesn’t include all of the nasty fillers and preservatives found in store bought brands, I’m making it homemade for my kids.

These Peanut Butter Oatmeal Cookies will have your little ones’ eyes popping wide open when they see them coming out of the oven. These cookies have a healthy carbohydrate from the oatmeal and a protein punch from the peanut butter -- great for kids who have been active running around all day. All they’re going to care about though is that they are delicious!

[amd-recipeseo-recipe:284]

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Peanut Butter Oatmeal Cookies (Makes about 60 cookies)

Prep Time: 5 mins Cook Time: 10 mins

Ingredients

  • 1/2 Cup Butter (1 Stick), softened
  • 1/2 Cup Agave Nectar OR 1/2 Cup Honey
  • 1 Large Egg
  • 1 Tsp Vanilla Extract
  • 1 Cup peanut butter
  • 1 1/2 Cup All Purpose Flour
  • 1 Cup old fashioned oats
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt

Preparation

1. Preheat oven to 350 degrees.

2. Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.

3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.

4. In a separate bowl, combine all the dry ingredients and mix to combine.

5. Slowly add the dry ingredients to the wet and mix to incorporate.

6. Drop 1 tbsp of the cookie dough onto a Silpat or parchment-lined cookie sheet. Flatten down each ball of cookie dough with the back of your hand or with the back of a fork making a checkerboard pattern.

7. Bake for 10-12 minutes.

8. Cool and serve.

*Freeze dough after step 6 for 30 minutes then place par-frozen cookies in a ziploc bag, label and freeze for up to 4 months. When ready, pop them on a silpat or parchment lined cookie sheet and bake adding an additional 1-2 minutes.

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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44 comments

  • Mandie

    Oh, I'm so happy you posted a sugar free peanut butter cookie recipe! Now all I have to do is replace the egg, woo hoo!

    leave a comment

    • Catherine

      You can use 1 Tbsp Ground Flax Seed and 3 Tbsp Water and combine, I've heard it acts just like the egg. I have never tried it though.

      leave a comment

  • Urs Jepsen

    YUM! Thank you! FYI - we are still eating loads of pumpkin waffles. My 1 year old son loves them.

    leave a comment

  • Sandy

    Wondering if it's okay to run the oats through a food processor? Would that mess us the consistency of these cookies? My kids still don't like flakes at 20 months.

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    • Catherine

      Sure its fine!

      leave a comment

  • Jenn Foy

    Do you use peanut butter with or without sugar? Thanks! This looks like a great recipe, I can't wait to try it.

    leave a comment

    • Catherine

      I use organic peanut butter, its without sugar.

      leave a comment

    • Esperanza

      If I comtanicumed I could thank you enough for this, I'd be lying.

      leave a comment

  • Teresa

    My daughter is allergic to peanuts. Do you think I could accomplish similar results using almond butter? Thanks!

    leave a comment

    • Catherine

      You can use any type of nut butter for this recipe! I used sunflower butter the other day and they came out great! Almond butter works great too!

      leave a comment

  • Epic Soup

    Can I sub out glutton-free flour/oats in this? Then I think it would fit nicely into my preggo diet.

    leave a comment

    • Catherine

      I wouldn't be so sure about how it will come out, you can try and let me know. The texture would probably be different.

      leave a comment

  • Caryl Deguzman

    is it okay to use instant oatmeal?

    leave a comment

    • Catherine

      Yes it is :)

      leave a comment

  • Monique

    I followed your recipe but added one banana and only half a cup of peanut butter, they were great.......considering i don't know how to bake or cook.
    I love your website, i'm just starting some of the recipes this weekend...which me good luck.
    Thank you
    Monique

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    • Catherine

      Awesome! Good luck!

      leave a comment

  • Sarah

    I made these this past weekend and everyone LOVED them! I was excited to see oatmeal in them and a sugar substitute. Next time we are going to throw in some mini-choc chips for a treat;) Thanks so much for sharing!

    leave a comment

  • Wendy

    My sister-in-law raves about these cookies, so I thought I'd check them out. Is there a way to reduce/eliminate the butter to cut down on the saturated fat - I think I've read about subbing applesauce or some other ingredient for part of the oil/butter called for in recipes??

    leave a comment

    • Theresa

      You can sub 1/2 of the butter for applesauce, and that may also help keep the cookies moist - I see that others have said the cookies were too dry. Using part applesauce for the butter makes a moist-er cookie.

      leave a comment

  • Erica

    This was my 2nd time baking these cookies, I added mini-chocolate chips to the mix (for a more sweet treat for the holidays). My only issue is the cookies are fairly dry, and I tried to under-bake them so they wouldn't dry out. Any advice so they'd be more moist? Thanks for the wonderful recipes!!

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  • Anny

    Just thought I'd say I made these with almond butter the other day (doubled to use the whole jar as the almond butter itself was so stiff I could not mix in any of the oil so I just ended up heating it and adding it all and it mixed fine in the recipe). A little different consistency, but extremely yummy and not dry at all for us. It may have been all that oil in the almond butter! All four kids and the husband inhaled them, although at the same time, just a couple were filling.

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  • Stacy Walls

    Made these yesterday, yummy! I just kept an eye on them and they came out soft and delicious :)

    leave a comment

  • Jessica

    Okay, the yield on these is definitely off...maybe she meant a rounded teaspoon? I used my cookie scoop, and I got 28 cookies.

    I used raw honey and Adams 100% Natural Creamy Peanut Butter. The first pan I forgot to smoosh with a fork and baked 10 minutes. The second pan I crosshatched with a fork and baked 9 1/2 minutes. Mine were soft on the inside and crispy on the outside (on the verge of crumbly).

    I'm going to drizzle this batch with melted chocolate. If I had kids, I'd probably welcome the subtle sweetness of the original recipe, but my husband thinks they're dry and not sweet, so I doubt I'll make these again.

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  • Jessica

    Update: A friend informed me that agave nectar is sweeter than honey, so my husband may have liked the cookies better if I'd used agave rather than honey. I melted about 1/4 cup semi-sweet chocolate chips with a bit of butter and put a little \"thumprint\" of melted chocolate on top of each peanut butter cookie. After a night in a tupperware container, the texture and flavor was much improved! Enough so that I'm tempted to make them again...though DH still doesn't think they're sweet enough.

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  • Jay

    I would actually recommend using only 1 cup flour in this recipe instead of 1 1/2. This will give a moister cookie that doesn't have a dry, floury taste and highlight the peanut butter flavor more (as well as the oatmeal flavor).

    leave a comment

  • Summer

    when I make peanut butter cookies I give my son (2) a plastic potato masher, the kind that has the square opening, not the bended wire kind, and he makes the criss crosses for me.

    leave a comment

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  • Laura Degnan

    Can you bake these and then freeze them?

    leave a comment

    • Catherine

      Yes! Place them on a baking sheet in a single layer in the freezer for about 30 minutes, then transfer to your preferred freezer-safe, air-tight container!

      leave a comment

  • Rimazat

    Amazing, I am going to try these tomorrow with Almond butter. I love your recipes and have already pre-ordered your book. Your recipes helped me plan first foods with my eldest daughter who is a little younger than Kenya and I went on to use almost all the recipes with my other two babies too. They love to make everything with me in the Kitchen, it helps them learn new foods, how and what to combine them with and what they are good for. A great learning experience as well as delivious-oops I meant 'weelicious'. All the best with the book, I knew from the start that you would do great.

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    • Catherine

      Awesome! And thank you sooo much!

      leave a comment

  • Elle

    Just to let everyone know .... I made these cookies omitting the oats completely, and not substituting with anything else! They turned out beautifully - and more importantly YUMMY!!

    So if you have an allergy, or your kids simply don't like the texture of the oats - just leave it out! :)

    leave a comment

  • Mili Brooks

    Made them today! Just eating them with a glass of milk with my 2 years old daughter. Delicious! she said. They came out soft and delicious. I made them with the crunchy peanut butter and you can taste the little pieces of peanuts! Thanks Catherine for these great recipies!

    leave a comment

  • Melissa

    just made these for the first time, and i'm impressed! they're on the dry side while still being soft, so it's easy for my 13-month old son to gum and chew them. they're delicious without being overly sweet (i used honey in my recipe rather than agave). rather than cookies, they remind me of petit peanut butter scones. my son loves them, and they're healthier than the creme sandwich cookies his grandparents like to sneak to him, so i'm sold!

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  • Stephanie Discovery Days

    I just made these without the oatmeal so I could roll them into balls to make peanut blossoms! I added another half cup of flour and it worked really well! I also cut the bake time to about 7-8 min and the were perfect! I think that they are a little dryer then regular ones, but peanut butter cookies are sometime like that! Thanks for the great recipe! Healthy peanut blossoms! What could be better?

    leave a comment

    • Podrinjac

      This intormafion is off the hizool!

      leave a comment

  • Jamie

    I just made these, and to be honest, they are not my fave. They are very bland. It could be the type of honey used. I also started making my own peanut butter rather than the crap that is at the store that is loaded with sugar and trans fats. Hmm, maybe that's the culprit.

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  • Shweta

    Just made these with wheat bran and whole wheat flour instead of oats and flour. Turned out crumbly but so soft and yummy! Thanks

    leave a comment

  • Amber

    First off, let me start by saying that I adore weelicious and most of the recipes on here. But unfortunately I didn't have much luck with these cookies. I baked them three different times underbaking them a little more each time, and every time they came out just to dry. They are also a little bland for my taste (and my 3yo's) and believe it or not my husband was surprised that there was peanut butter in them. I think the poster who suggested using less flower might be onto something. I also used honey and maybe the agave would give a sweeter flavor. Oh well, I'll still keep trying weelicious recipes! And I really appreciate the attempts to make our favorite sweet treats healthier too!

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  • Stacy

    Hi, if I want to make these dairy free and sub coconut oil for butter, how much would I use? Thanks!

    leave a comment