Lighter Whole Wheat Peanut Butter Oatmeal Cookies
Indulge in guilt-free sweetness with these Lighter Whole Wheat Peanut Butter Oatmeal Cookies—a healthier twist on a classic favorite! Made with creamy, natural peanut butter and unsweetened applesauce, these cookies are lower in fat but still rich in flavor. The use of whole wheat flour and rolled oats adds fiber and a hearty texture, while a dash of pure vanilla extract and optional dark chocolate chips or raisins provide irresistible sweetness. Ready in just 25 minutes, this easy recipe is perfect for satisfying your sweet tooth while keeping things wholesome. These soft, chewy delights are perfect for a midday snack, a lunchbox treat, or an after-dinner indulgence the whole family will love!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 120 grams Natural peanut butter (unsweetened and creamy)
- 60 ml Unsweetened applesauce
- 80 grams Light brown sugar
- 5 ml Pure vanilla extract
- 1 large Egg
- 120 grams Whole wheat flour
- 100 grams Rolled oats
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 50 grams Dark chocolate chips or raisins (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, combine the natural peanut butter, unsweetened applesauce, and light brown sugar. Mix thoroughly until smooth and creamy.
Step 3
Add the egg and pure vanilla extract to the wet mixture. Stir until fully incorporated.
Step 4
In a separate bowl, whisk together the whole wheat flour, rolled oats, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in dark chocolate chips or raisins for added sweetness.
Step 6
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
Step 7
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers remain soft. Do not overbake.
Step 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve the cookies once cooled or store them in an airtight container at room temperature for up to five days.
Nutrition Facts
| Serving size | (600.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2180.7 |
| Total Fat 92.0g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2578.2mg | 0% |
| Total Carbohydrate 290.6g | 0% |
| Dietary Fiber 36.7g | 0% |
| Total Sugars 110.3g | |
| Protein 72.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 270.3mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 2050.5mg | 0% |
Source of Calories