Healthy Peanut Butter Chocolate Chip Oatmeal Cookies are made with no flour, less sugar, dark chocolate chips and natural peanut butter.
I don’t bake often, but when I do, I do enjoy it. I find joy in spending time in the kitchen, listening to my favorite tunes and putting my measuring cups and spoons to good use. With that said, I mostly like to follow recipes instead of creating them as I have found baking to be more finicky and not as giving as creating salad, one-pan dinner, soup, slow cooker recipes, etc. Pinterest is definitely my best friend when it comes to baked goods. However…sometimes I surprise myself and nail a baked good recipe on the first try…
You can thank my hubby for this recipe!
When Shane requested that I made monster cookies, his favorite, I took that as a challenge to come up with a healthier cookie recipe. One without all.the.sugar. Though I like and enjoy good ol’ classic treats once in a while, if I can make a healthier version of our favorite treats that taste equally as delicious, you betcha I will!
The reason I didn’t name this recipe “Healthy Monster Cookies” (what we actually call them) is because monster cookies are traditionally made with candy-coated chocolates which I did not include. No need for extra m&m’s hangin’ around the pantry.
Only one-half cup of sugar. Not too shabby!
With this recipe, I was going for as little added sugar as possible but without sacrificing the delicious factor. The recipe calls for coconut sugar as that’s what I had on hand. However, you could use organic cane sugar or date sugar. Sugar is sugar IMHO (in my honest opinion).
There is only one-half cup of sugar in this entire Healthy Peanut Butter Chocolate Chip Oatmeal Cookies recipe which makes 30 cookies. That’s 1/3 of the amount of sugar that’s in the Monster Cookie recipe I found in my Taste of Home cookbook. With only 5 g of sugar per cooking, these are cookies you can feel good about eating or giving to your children (or hubby, in my case) and they’re just as delicious! #winningYou won't even miss all.the.sugar in these Healthy PB Chocolate Chip Oatmeal Cookies! Click To Tweet
This recipe was created in partnership with Old Home Foods.
Old Home Foods is known for their dairy products and they are also the makers of my longtime, go-to peanut butter that’s available nationwide. In fact, my small-town, local grocery store in Blue Earth, Minnesota even carries Old Home 100% All-Natural Peanut Butter. You will not find this peanut butter in the aisles but rather in the refrigerator section and because it’s refrigerated, there is no separation or messy, oil splattering, stirring involved with this natural peanut butter. As a pb lover myself, I can assure you that Old Home Foods makes a dang good pb!
Old Home Foods 100% All Natural Peanut Butters, both crunchy and creamy, are made with just two ingredients: non-gmo peanuts and a touch of sea salt. No added sugars or processed oils.
From Old Home Foods:
We at Old Home Foods are proud of our Minnesota heritage and passionate about our products. Our story began in 1912, when a Swedish immigrant named Peter Arthur Hanson started a dairy in St. Paul. From this humble beginning, four generations of Hanson’s have provided local patrons the finest refrigerated products available…Products you’re proud to serve!
Are you ready to give these soft & chewy, Healthy Peanut Butter Chocolate Chip Oatmeal Cookies a try?!
You simply can’t beat a freshly baked cookie right from the oven and especially one rich with peanut butter, dark chocolate chips, less sugar and only clean ingredients!
- 2 cups gluten-free rolled oats
- 1/2 cup coconut sugar (may sub organic cane sugar)
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 2 whole eggs
- 1/4 cup unsalted butter, softened (sub coconut oil for dairy-free)
- 1 tsp. pure vanilla extract
- 1 cup natural peanut, room temperature or heated slightly to achieve pourable consistency** (please read note below)
- 3/4 cup dark or semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line two sheet pans with parchment paper.
- Combine the ingredients in a medium bowl, except for the chocolate chips. I use my standup mixer but you can also use a mixing bowl and wooden spoon. Mix until well combined.
- Fold in chocolate chips.
- If dough is real sticky, let it set for 10 minutes or place in the fridge.
- With a small cookie scoop, scoop dough onto pans. With hands, slightly flatten each cookie dough mound to form round cookie shape.
- Bake for 10-14 minutes or until cookie centers are done and outsides are golden.
**Note: Peanut butter must be a drizzly consistency, not solid. If it’s solid, warm it over low heat or in the microwave until drizzly consistency is achieved. Depending on consistency of peanut butter, you may need to add 2-4 Tbsp. of water or milk of choice if dough is too thick.
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- Serving Size: 1 cookie
- Calories: 135
- Sugar: 5g
- Sodium: 65mg
- Fat: 9g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
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