Peanut Butter Oatmeal Cookies
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!
Peanut Butter Oatmeal Cookies (Makes about 60 cookies)
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
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.
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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!
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.
I use banana as an egg replacement. Depending on the size of the banana use the same amount of banana as egg ex: 1 egg= 1/3 banana. Use a fork to squish the banana untill there are no lumps.
YUM! Thank you! FYI – we are still eating loads of pumpkin waffles. My 1 year old son loves them.
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.
Sure its fine!
Do you use peanut butter with or without sugar? Thanks! This looks like a great recipe, I can’t wait to try it.
I use organic peanut butter, its without sugar.
My daughter is allergic to peanuts. Do you think I could accomplish similar results using almond butter? Thanks!
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!
Can I sub out glutton-free flour/oats in this? Then I think it would fit nicely into my preggo diet.
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.
is it okay to use instant oatmeal?
Yes it is
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
Awesome! Good luck!
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!
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??
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.
These turned out very dry, and I cooked them for 10 minutes. They boys did enjoy them though. For the next batch, I added about a Tbsp. of canola oil and some mini chocolate chips and reduced cooking time to 8 minutes. They were still very dry (I tend to like very chewy cookies).. Good flavor though.
I just made a batch of these too and cooked them for 10 minutes and mine also came out very dry. I think I must have made them too big, because my batch only ended up with 18 cookies. They sort of crumble apart when we pick them up. Going to try again another day when I pick up more peanut butter! I did not use wax paper (didn’t have any on hand) and the bottoms burnt…. could this account for the dryness of the cookies as well?
Try baking them for 8-10 minutes, the bottoms should just be brown and not burnt. Your oven setting may be too high since every oven is different. Also, were they falling apart when they cooled completely? There is enough moisture in the cookies since it has both butter and peanut butter in them.
They crumbled when they had cooled down, I didn’t try to pick them up before that. I wonder if I got a measurement wrong somewhere because I couldn’t figure out why they would have done that. Hopefully my next attempt comes out better!
Ok my second attempt at these… MUCH better! They’re delicious!
My son said the same, until he encountered an oat. “ewww mommy I don’t like it!” and now he refuses to try them again.
Can we chop up the oats so that they blend in better? Does that change the taste or consistency of the cookie?
It might change the consistency but I don’t think it will be a problem
thanks!! he’s gotten so picky about things lately, refuses to try anything new or what he thinks is weird. He ends up eating the same things every day and I’m desperate to find him something new to eat!!
I usually buy the peanut butter that is just ground peanuts would this work or should I get jar peanut butter?
You would have to use smooth peanut butter – I use organic peanut butter. What is the consistency for the ground peanuts that you buy?
It’s pretty smooth although it has kind of a gritty texture and has small pieces of peanut that the grinder doesn’t completely make smooth.
Loved these cookies!! I did add 3/4 cup of milk chocolate chips, and they are the perfect sweet treat not so loaded with calories and junk! Loved the graham cracker recipe also, just a lot of work! Shared the labor with a mommy friend and we had a blast! Thanks for all your yummy ideas!
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!!
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.
Made these yesterday, yummy! I just kept an eye on them and they came out soft and delicious
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.
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.
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).
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.
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These were absolutely DELICIOUS!!! My 3 and 5 year olds, husband and I devoured them! I’ve never felt so good about a cookie. I used coconut oil, whole wheat pastry flour, and agave, and added chocolate chips. It’s the only cookie I’ve ever made with NO unhealthy sweetener, NO unhealthy flour, and NO unhealthy fat! I’m in love!!
I made these two times with sunflower seed butter. Both times the cookies were too dry and crumbly; this makes for a super mess when kids are eating them. Oh well.