Healthy Peanut Butter Oatmeal Cookies! …With chocolate chips 🙂 These cookies happen to be oil-free, dairy-free and gluten-free – no flour used, just oats! They’re also lightly sweetened with applesauce and honey.
This post is sponsored in partnership with AllWhites®. As always, all opinions expressed are my own. Thank you for your support and trust!
Last weekend I was hanging out in the PNW (pacific northwest) with one of my oldest friends, known as Pal, here on the blog. We made some amazing cookies together from Sally’s new cookbook, Sally’s Cookie Addiction. We briefly chatted about how great it is to be in a place where there is no worrying about whether or not certain foods are “healthy” or “unhealthy”. Food can just be food. Which was not always the case, and you can read more about that here if you’d like.
I would consider both of us to be “healthy eaters”, meaning we choose to eat a variety of foods that the general public would consider good for you; i.e. salads, lots of plant-based meals, sticking with more whole foods versus pre-made packaged dinners. It’s fair to say we feel at our best when eating those types of foods. We know when our bodies would benefit more from a hearty salad instead of pizza. But that doesn’t mean we don’t go for the pizza when we really want to.
And cookies. Sometimes you want to indulge in a super badass cookie that is loaded with real butter and sugar. Then other times you want something a little sweet but maybe a little healthier too. Understanding when your body would benefit from either option, and knowing the difference between the two, comes with time. That might be a discussion for another day…But I digress.
So there is nothing wrong with either of those options –– having a “real” cookie versus a “healthy” cookie. I love me a solid good REAL cookie, but I also really love making healthier options too! Enter:
Healthy Peanut Butter Oatmeal Cookies
with chocolate chips, of course.
They happen to be flourless, gluten-free, oil-free and dairy-free. Sweetened with applesauce and honey!
WHAT YOU NEED
- peanut butter
- AllWhites® Liquid Egg Whites
- rolled oats
- quick oats
- baking soda
- chocolate chips
So as you can see they’re made with some basic ingredients, and you probably already have most of the items in your pantry.
The AllWhites® Liquid Egg Whites take place of the whole egg here, which keeps the cholesterol down a tad in this recipe, considering we already have some fat from the peanut butter.
Again, never saying fat is bad but it’s all about your own diet and what works for you! I understand everyone is on a different nutrition path and I simply like to offer a variety of recipes suitable for anyone.
I don’t normally calculate nutrition information because it’s truthfully not the most accurate, and I never want someone putting too much emphasis on it, but I was curious with these healthy peanut butter oatmeal cookies.
They happen to be *approximately* 137 calories per cookie, with 7 grams fat, 17 grams carbohydrates, 3 grams fiber, 6 grams sugar and 4 grams protein. So really a nice little balance of everything, and pretty low in sugar!
No matter how you look at it, these Peanut Butter Oatmeal Cookies are a must 🙂
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
- 2/3 cup peanut butter
- 1/4 cup honey
- scant 1/2 cup applesauce (I used a 4oz container)
- 1/4 cup AllWhites® Liquid Egg Whites*
- 1 tsp vanilla extract
- Preheat oven to 350ºF. Line large baking sheet with parchment paper or silicone mat; set aside.
- In a large bowl add peanut butter, honey and applesauce; stir until combined. Add in AllWhites® Liquid Egg Whites and vanilla, gently stir until well combined.
- Add in rolled oats, quick oats, baking soda, salt and cinnamon; use large rubber spatula to stir until combined. Dough should be thick and somewhat sticky. If it feels too wet, add in another 1/2 cup quick oats. Fold in chocolate chips.
- Place bowl of dough in fridge to chill dough for 45 minutes before scooping.
- Using medium cookie scoop drop cookie dough onto baking sheet, leaving about 2″ apart. Press cookie dough down with palm to flatten slightly – see pictures in post.
- Bake cookies for 7-8 minutes for softer cookies, or 9-10 for slightly harder. Allow cookies to cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely. Enjoy!
*Can sub 1 large egg in place of 1/4 cup egg whites
Store cookies at room temperature 3-4 days, or in fridge for longer.
- Serving Size: 1 cookie
- Calories: 146
- Sugar: 9g
- Sodium: 104mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
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