Oats and Peanut Butter Giant Cookies Lighter
Indulge in a guilt-free treat with these Oats and Peanut Butter Giant Cookies Lighter—a satisfying twist on classic cookies that’s both hearty and wholesome! Made with rolled oats, creamy natural peanut butter, and sweetened naturally with honey or maple syrup, these cookies are packed with nutrient-rich ingredients and just the right amount of sweetness. Perfect for a snack, breakfast on-the-go, or dessert, they cater to various dietary needs with easy vegan options (using flax egg and maple syrup). Each giant cookie is soft, chewy, and can even include a sprinkle of dark chocolate chips for an extra indulgent touch. With just 10 minutes of prep time and 12 minutes of baking, these healthier cookies are a quick and satisfying way to treat yourself while staying mindful of your ingredients. Store them for later, or enjoy warm right out of the oven—they’re sure to please every cookie lover!
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Recipe Information
Ingredients
- 100 grams Rolled oats
- 60 grams All-purpose flour (or whole wheat flour)
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 120 grams Natural peanut butter (unsweetened, creamy or chunky)
- 60 grams Honey (or maple syrup for a vegan option)
- 1 teaspoon Vanilla extract
- 1 large Egg (or flax egg for a vegan option)
- 50 grams Dark chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a medium-sized bowl, mix the rolled oats, all-purpose flour, baking powder, and salt until well combined. Set aside.
In a separate larger bowl, whisk together the peanut butter, honey (or maple syrup), and vanilla extract until smooth and creamy.
Beat the egg (or flax egg) into the wet ingredients until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until a thick but pliable dough forms. If using, stir in the dark chocolate chips gently.
Divide the dough into 6 equal portions and roll each portion into a ball. Flatten each ball slightly with your hands to form a cookie shape, placing them evenly on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes or until the cookies are golden brown at the edges and slightly soft in the center.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your lightened-up oats and peanut butter giant cookies! Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 74.1 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1600 mg | 34% | |
*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.
