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!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the natural peanut butter, unsweetened applesauce, and light brown sugar. Mix thoroughly until smooth and creamy.
Add the egg and pure vanilla extract to the wet mixture. Stir until fully incorporated.
In a separate bowl, whisk together the whole wheat flour, rolled oats, baking soda, and salt.
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.
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.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers remain soft. Do not overbake.
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.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to five days.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 110.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
