When you want a treat but you don’t want to waste calories, you will definitely want to make these delicious Peanut Butter Oatmeal Cookies!
My New Year’s resolution was to make healthier life choices, but in small, manageable places. The first new choice I made was to change my breakfast from sugar cereal topped with berries to a protein rich oatmeal topped with berries.
If you’ve never tried homemade oatmeal, consider my recipe for Overnight Oatmeal in a Jar. It’s simple and so delicious!
What I love most about these Peanut Butter Oatmeal Cookies is that I don’t have to feel guilty when I want to enjoy one. I thought hard about the recipe for these cookies and made sure to choose ingredients that would pack a punch!
Depending on what kind of peanut butter and oats you use, each cookie could potentially have 10g of protein in each one!
That’s a snack I can feel good about giving my kids and treating myself to!
If you’re not into raisins and chocolate chips, consider substituting the following:
- Chia seeds
- Sunflower seeds
- Poppy seeds
- Pumpkin seeds
- Dried cranberries
You could also substitute agave or maple syrup for the honey. Super easy substitution to make!
I really hope you enjoy these fantastically delicious and guilt-free peanut butter oatmeal cookies!
- 2 large bananas , mashed
- 1/2 cup creamy peanut butter (I used all-natural Jif)
- 2 large eggs
- 2 Tbsp pure honey
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 cup oat flour (pulse 3/4 cup oats in the food processor to make this flour)
- 1/4 cup steel cut oats
- 1/2 cup raisins
- 1/4 cup dark chocolate chips
- In a large bowl, whisk together the mashed bananas, peanut butter, eggs, honey, and vanilla until combined.
- Add the oat flour and baking soda and fold together until no more flour can be seen.
- Pour in the steel cut oats, raisins and chocolate chips and fold together.
- Cover with plastic wrap and chill overnight.
- When ready to bake, preheat oven to 375F & line baking sheet with parchment paper.
- Using an ice cream scoop with a 1/4 cup serving, scoop chilled dough and place evently onto parchment paper leaving 2-3 inches between each mound. Gently press down with a spatula to form a disk.
- Bake 12-14 minutes or until the tops and sides are firm and a toothpick comes out clean.
- Cool on the baking sheet for 10 minutes before removing to wire rack.
- Store in an airtight container for up to a week.