If you’re looking for a healthier version of peanut butter cookies then you’ve found it! These soft cookies taste amazing and are super satisfying too (they have much more of a ‘texture’ than regular biscuits!).
This recipe is easy to make and the cookies can be enjoyed guilt free thanks to the healthy ingredients.. the oats are low GI meaning they release their energy slowly and don’t spike blood sugar levels, butter is replaced with coconut oil,
If you fancy making these cookies simply watch the video above and check out the ingredients and method below (I forgot to mention the salt in the video.. oops!!).
This recipe was inspired by Jenna Zoe of Foods to Love.
[ingredients]*you can make your own oat flour by blending rolled oats in a blender or can buy it from Bulk Powders.
**I used xylitol but if you use sweetener e.g. stevia it will weigh less & may taste sweeter – therefore sweeten to taste, I would 1/8 cup (2 tbsp) initially to the dough, adding more if needed!
***I used Walden Farms Calorie Free Pancake Syrup.. yes, I couldn’t believe it was calorie-free too!! Check out my full review for more information (the syrup is available from Amazon
****I used PPB to reduce the calorie and fat content of the cookies.. if you use regular maple syrup & peanut butter the cookies are 104 calories each, instead of 67 calories each.
P.S In the original recipe Jenna flattened the cookies between her palms, having rolled them into a ball and then using the back of a teaspoon (I used 1/4 tsp measuring spoon) pressed a small well in to the middle.. after baking for 10 minutes she then spooned a little jam into the cookie well and baked for another 5 minutes. Hey presto, peanut butter & ‘jelly’ cookies! YUM 🙂
UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!
*This recipe was filmed in collaboration with Hale Naturals. I do not the promote products featured more than others that I have not featured. This blog post contains affiliate links. Please read my disclaimer page for more information.
Tried these skinny peanut butter cookies after watching the video and then craving them! I wasn’t disappointed! They were sooooo easy to make, smelled delicious whilst in the oven and tasted gorgeous! I may have left mine in a tiny bit too long as they were crunchy and a little browner than your pics but nevertheless a yummy, healthy treat! X
Author
Hurray! Aw thank you so much for your lovely comment & pic.. hehe I thought you added cinnamon or cocoa!! xx
Ha! No, just left them in a bit long!
Author
🙂
Just made these using gluten free oats, bicarbonate and baking powder to make them gluten free. No compromise on flavour- they are so moreish and tastey that you wouldn’t know they are clean. I also added agave syrup rather than stevia and reduced the amount if honey. Such great cookies thanks Nic x
Author
Great tip! Thank you so much for your comment Alexandra! x
Made these today the plain peanut butter ones lovely as always. Chocolate ones made with chocolate PPB and the addition of a little cocoa powder and cocoa nibs nice but could do with a little tweaking-any excuse to make more!
Author
Happy baking!! Thank you for your great feedback!! xx
I tell you what goes well with the mix is 1 TSP of Ginger powder, when your mixing the dried ingredients just add the Ginger. I also dont use any salt and you cant tell compared to having it in, also want to say how amazing Nic is she is one in a million and I love her site to bits!
Author
Aw thank you Daz!! Great tip!!
What would calories be for regular flour and not oat flour
Author
Very similar however they wouldn’t contain as many nutrients e.g. soluble fibre 🙂
does this dough chill well. And have you heard if people have put Hershey’s kisses on top
Author
Yep it chills well 🙂 no I haven’t but nice idea 🙂 x
Hi Nic, I’m going to give these a try tomorrow, they look amazing! If I used sugar-free vanilla syrup instead of the sweetener and vanilla essence, how much would you think I should use, and do you think it will make the dough too wet? Thanks for your advice!
Author
Hello! I’m really not sure I’m sorry.. I guess it would be trial and error, seeing what the texture is like! Good luck and do let me know 🙂 thanks! xx
Hi nic, can you use spelt flour in this recipe or does it work better with oat flour??
Author
I don’t see why not 🙂
I made these today as the ingredients list included things I already had in the cupboards to experiment with healthy baking. I was not disappointed! The only changes I made was using gluten free oat flour , and I used 3tblspns of truvia as I have a very sweet tooth, with a squeeze of maple syrup (which I am going to try and sub with stevia drops next time). I also added some 90% dark chocolate broken into pieces as an extra treat! They are so delicious I have eaten 3 already
Author
Ooh Chloe I loved your pic too, thank you so much!!! xx
I have literally just taken these out of the oven. They smell delicious and taste great. Next time I will leave them in the oven for 12 minutes only as a few were slightly burnt. Another great recipe from Nic
Author
Thanks Karen! Yes everyone’s ovens are different I suppose so it’s good to trial & error recipes!! xx
Great easy snack added .on top p2b instead jam,all p2b in recipe no nut p.butter.instead all oatflour used:1/3rd whey protein,1/3rd cup almond flour,1/3rd oat flour,used 0caramel wealden instead honey, turned out more cakey than cookie but yummy none the less
Author
Thanks so much for your comment Connie!
Made these today, they’re lush! I used the Waldens, Xylitol and PPB to keep the calories to a minimum but they were still lovely and sweet.
How long will they keep in an airtight container do you think? My macro targets only allow 2 per day without sacrificing a meal!!
Thanks for the recipe
Author
Awesome! Ermmm, they never last long enough for me to try 😉 hehe do let me know! xx