Posted by The Veggie Gal on Apr - 16 - 2010 under Appetizers, Breakfast, Dessert, Low Fat

  • 2 cups of flour
  • 2 cups oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup peanut butter
  • 3/4 cup oil (or applesauce)
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons vanilla extract

  • Cuisine: Cooking time: 8-10 mins Serving: 6-9 people

    These things are OMG amazing!  They can be made 3 ways;  full fat, medium fat and low fat (can’t get rid of the fat in the peanut butter so no fat free).  I always buy the pure peanut butter that has no added oils or sugar in it and has to be stirred because of the natural oils in the peanut butter.  I then pour half of the oil out of the bottle before I stir to make it lower fat.  I have tried pouring it all off but yuck it is nasty that way.  Peanut butter is a rare treat for me but I do love it as most of you probably do to right!

    To adjust the fat in these cookies you adjust the oil that the recipe calls for by replacing some, a little or all of it with apple sauce.  I have tried it all 3 ways and honestly the full fat are so amazingly good you could just fall over dead.  The medium fat (half oil half applesauce) are as good as any store bought cookie so pretty darn good.  The low fat ones (100% applesauce) are good, better than every “healthy” cookie I have ever tasted and lower on the guilt scale but the texture is a little like a cake in cookie form.  If you are a McDougaller you may just want to look away from this recipe all together unless you occasionally have a rare treat then you could do the low fat ones.

    oatmeal peanut butter cookies

    The combination of the oats and peanut butter together is rich yet hearty and soft yet chewy and so addicting.   If you do the lowest fat ones they could even be a yummy breakfast treat.  You could make them more sinful by adding some chocolate chips, I have not tried it because I think they are sinful enough but if you want to throw caution to the wind go right ahead 😀

    Oatmeal/Peanut Butter Cookies
    Makes approx 12-18 cookies

    2 cups of flour (you can use 1 cup of whole wheat pasty flour to help them be more healthy and still taste good)
    2 cups oats
    2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup peanut butter (read top of post for lowered fat trick)
    3/4 cup oil (read top of post for lowered fat trick with applesauce)
    1 cup sugar
    1 cup brown sugar
    1/2 cup unsweetened almond milk
    2 teaspoons vanilla extract

    Preheat the oven to 350°.  In a large bowl mix together the flour, oats, baking powder and salt.

    In a smaller bowl mix together your oil (and/or applesauce), peanut butter, sugars, milk and vanilla until well blended.

    Pour the liquid into the dry ingredients and mix until completely moist.  Roll into golf ball size and place on a cookie sheet (if doing the low fat make sure to spray with cooking spray).  Smash with a fork to flatten a bit and then turn the fork and flatten again making a criss cross design.  Do this with each cookie, if you are doing the lowest fat version you may need to rinse your fork off between cookies because it is more sticky and makes a mess.

    Cook full fat cookies at 8-10 minutes, medium fat cookies 10-12 minutes and low fat cookies 12-15 minutes until cooked through.  Cool completely and ENJOY!

    oatmeal peanut butter cookies

    oatmeal peanut butter cookies

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    13 Responses so far.

    1. Look at those cookies! They looks so beautiful and delicious! Love the photos!

    2. Thank you, they are amazingly good.


    3. Trish says:

      This looks like the recipe from Vegan with a Vengeance. :-) LOVE these cookies. I haven’t tried the applesauce substitute, though the first time I made them I used more peanut butter and much less oil, which ended up tasting divine. Following the recipe exactly, the oil was too much for me, so I’m going to try alternatives next time.

    4. Trish, I saw their recipe but it called for tofu and molasses and for some reason that did not seem good to me (it could be amazing though). I will try them with more peanut butter and less oil (applesauce) that sounds divine like you said it was! Thanks for the tip. Let me know how the newer batches turn out, I always love to try ways on an old recipe.


    5. Trish says:

      Kim, not quite sure which recipe you’re referring to. The one I’m thinking of is “Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies.” I believe the recipe is identical. Not sure which recipe has the tofu and molasses … that DOES sound like an odd combination!

    6. Emily says:

      These are delicious! I made my own brown sugar and used 1/2 c. apple sauce and about a tablespoon of canola oil. They turned out perfect! Thanks so much for the recipe.

    7. I’m glad you liked them Emily. It is great to hear how people do different things with them, gives me ideas of new ways to try food too. Thanks


    8. kailee says:

      I wonder how chocolate chips would work in this?!

    9. Kailee,

      I bet chocolate chips would be AMAZING in this! Try it and tell me how it works. I bet just like a peanut butter cup/cookie Yummy


    10. Gabby says:

      These were so tasty! And dead easy too. Didn’t have any brown sugar so used Just under 2c white sugar then some maple syrup for flavor :) Wound up delicious!

    11. Erin says:

      Love the recipe! Thanks for sharing – I used all applesauce and they were great – Kids and Hubby are very happy!

    12. Well when the kids and hubby are happy with our food WE are happy. I’m glad it worked out.


    13. Gabby,

      I love when people try different ingredients and it still turns out great. We have to make do with what we have one hand and that is always why my recipes are flexible and usually a little different each time I make them. I’m glad they were delicious and I now know a new way to makes them when I’m in a pinch so thank you for letting me know!


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