Best Lighter Whole Wheat Peanut Butter Oatmeal Cookies Recipes

HEALTHY OATMEAL COOKIES

Steps:

• In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
• When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
• Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
• In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they're evenly incorporated.
• Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they're no taller than 1 inch.
• Bake 8 to 10 minutes, until they're just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
• If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

EASY PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

WHOLE WHEAT PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a large bow combine the softened margarine and peanut butter.
• I measure the peanut butter by packing it tightly into a metal measuring cup.
• Then I scrape it out with my fingers.
• Add the sugar or Sucanat and the egg to the bowl.
• Mix it up really good until it is smooth, fluffy and glossy.
• I do this with a wire whisk.
• You could use a big spoon if you prefer.
• Add the vanilla and stir it in a little.
• Add the salt, baking soda, oatmeal, and flour.
• Stir it all up really well.
• You need a spoon to stir in the dry ingredients.
• A whisk just won't work for this part because the batter is so thick.
• Drop the dough by spoonfuls onto an ungreased cookie sheet.
• These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
• Bake at 350°F for about 12 minutes.
• Half a cup of chocolate chips may be added to the batter if desired.

EASY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

LIGHTER WHOLE WHEAT PEANUT BUTTER OATMEAL COOKIES

Steps:

• Combine margarine and peanut butter until smooth.
• Add egg and sugar until well blended.
• Add vanilla, salt and baking soda.
• Mix in rolled oats, wheat germ and flax seeds until well combined.
• Mix in whole wheat flour.
• Drop by spoonfuls onto ungreased baking sheet.
• Flatten with a fork.
• Bake at 350°F for 10-12 minutes.

HONEY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
• Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
• Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream shortening and peanut butter. Add brown sugar, eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten with a fork. Bake until done, 12-15 minutes.