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Whole Food Makeover: Chewy Oatmeal Peanut Butter Cookies

I while back, I pinned Melissa’s Chewy Oatmeal Peanut Butter Cookies on my “Recipes to Try” pinboard. But I have this problem. I’m addicted to cookies! So if I make a batch of cookies, I will end up eating them all in about 2 days. I confess that I have eaten cookies for breakfast {blush}. So, to keep myself from totally overloading on sugar, I have to give my baked goods a whole food makeover. Because really, who wouldn’t want to eat oatmeal and peanut butter cookies for breakfast?

Note: If you’re like me and you don’t keep quick cooking oats in your pantry, you can just take a cup of rolled oats and pulse them in your food processor or blender for a minute or two so that you get the right consistency. 

Whole Foods Oatmeal Peanut Butter Cookies

Author/Source:

Kim @ onceamonthmeals.com, inspired by Melissa @ onceamonthmeals.com

Ingredients:

  • 1 cup butter, softened
  • 1 cup honey
  • 1 cup natural peanut butter
  • 1 egg
  • 2 cups white wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick cooking oats

Directions:

In a large bowl, beat together butter, honey, peanut butter, and egg. In a medium bowl, whisk together flour, baking soda, salt, and oats. Stir dry ingredients into wet ingredients. Spoon out onto an ungreased baking sheet (about 1 tablespoon per cookie). Bake at 350 for 10-12 minutes or until lightly browned.

Freezing Directions:

Cool cookies completely and store in freezer bag. Thaw to serve.

Servings: 3 dozen cookies

 

**conversion chart image provided by Erik Spiekermann

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16 Responses to “Whole Food Makeover: Chewy Oatmeal Peanut Butter Cookies”

  1. Jennifer says:

    Oh great… I LOVE peanut butter cookies and I love oatmeal cookies and my favorite cookie consistency is chewy! I have to try these and you can bet I will be hooked! Thanks for sharing – off to the gym so I can eat more!

  2. Amy says:

    This recipe sounds delicious, and it makes quite a few cookies. I will say that 1 cup of honey is ALOT of honey and I’m wondering if you could cut that amount down to cut the sugar.

    • kim says:

      It is a lot, but it is a big batch of cookies. However, you can use less to taste if desired. If you use considerably less, you may need to adjust flour amounts also. Remember too that natural peanut butter has no sweetener in it and gives the cookies a nice salty flavor that needs to be matched with some sweetness.

  3. Melissa says:

    Kim, have you come across any whole foods recipes for chocolate chip cookies that you like? They are a staple in our house, but they need a whole foods makeover :) Just curious if you have tried any that you especially liked. Thanks for all you do!

  4. Jenni says:

    what is the consistency you are looking for when pulsing the oatmeal? also, did a you happen to overcook a batch or two, and if so, how did they turn out? (I am not fan of chewy cookies but of crunchy or more toward crunchy)

    • kim says:

      You want them to look like quick cooking oats. It doesn’t take very long at all (maybe 10-15 seconds). If you do it too long it will turn into oat flour. I DID actually burn a few (oops!). They are not good burned, but if you’re looking for a crunchier cookie, you might get good results by lowering the temperature to 325 and cooking them a little longer.

  5. Shannon P says:

    I had to try these right away – and they were fabulous! Thank you for sharing!

  6. Miz Helen says:

    Hi Kim,
    This looks like a great cookies that we would really enjoy. Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. Tricia says:

    Wow! These are yummy! Even the batch that I over cooked are chewy. Thanks for a great recipe.

  8. Jennifer says:

    What is the difference between wheat flour and white wheat flower? And could you substitute wheat flour. I was just hoping to use what I had on hand rather than having to buy something.
    Thanks!

    • Katie says:

      HI Jennifer! White wheat flour is less dense and less bitter in flavor than wheat flour is. You can certainly substitute wheat flour in this recipe but your cookies will just be a little denser than they would be with the white wheat flour. But I also like to use up what I have in the pantry so I would probably sub if it was me. :) Let us know how they turn out.

  9. Rebekah says:

    Hi there,

    I am looking forward to making these cookies!

    1C of butter is a lot, and I am trying to not use up so much of my butter supply in one recipe. Could I replace this with softened coconut oil, applesauce, or bananas?

    Thanks!

    • kim says:

      Yes, I’d suggest substituting coconut oil. It will give you the most similar texture and will fill you with healthy fats.

  10. Joanna L says:

    I froze the dough in tubs and we are enjoying a batch of hot cookies tonight!

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