What are peanut butter oat cookies?
Its been ages since I published a yummy sweet treat so I’ve been really excited to show you this sweet and salty peanut butter oat cookies recipe. These chewy little cookies are packed full of nutrient rich ingredients. Yes, that’s right! healthy cookies! Peanut butter is a healthy fat and great source of Vitamin E. Cacao is high in magnesium, the chocolate alternative that you can eat plenty of even on a low calorie diet! Even the oats contribute to this healthy snacks advantages. Oats are super filling. They’re full of fibre so you could even have these cookies for breakfast with a piece of fruit. What a great way to start the day! Each cookie is 100kcal so remember to enjoy this peanut butter oat cookies recipe as part of a balanced diet. This recipe makes 20 cookies. The cookie dough can be shaped into balls and then frozen for later use.
This recipe is great for the following diet restrictions:
- Gluten Free
- Dairy Free
- Nut Free
- Low GI
Step 1: Mix together the ingredients
In a bowl mix together 2 cups of rolled oats with 1 tsp of baking powder and 2 tablespoons of cacao nibs until well combined. In another bowl, mix together 1 beaten egg, 1/2 cup honey and 1/2 cup of chunky peanut butter. Pour the dry ingredients into the wet ingredients and fold together to create a dough that should hold together well but not feel too sticky.
Step 2: Shape the cookie dough
Preheat your oven to 180c. Roll the dough into 20 even sized balls about 5cm in diameter and place them on to a lined baking tray a few centimetres apart ready for cooking now or freeze them for later use. These balls will not ‘melt’ in the oven in the same way that flour cookies will so you need to use the back of a spoon or your hands to flatten the balls into cookie shapes.
Step 3: Bake
Bake in an oven preheated to 180c for 10-15 minutes until golden and crispy on the outside.
Store in an airtight container and eat within 1 week. These cookies are best not frozen after cooking, if you want to freeze this recipe, freeze the dough before cooking and defrost before baking.
1. Nutty Bliss
Enhance the nutty flavor by substituting almond or cashew butter for the peanut butter. Add a handful of chopped nuts such as almonds or walnuts for extra crunch and richness.
2. Chocolate Almond Joy
Infuse an almond joy twist by adding shredded coconut and chopped almonds to the dough. Drizzle melted dark chocolate over the baked cookies for a delightful chocolate-coconut-almond combination.
3. Berry Burst
Introduce a fruity element by folding in dried berries such as cranberries or blueberries into the dough. The sweet and tart berries add a burst of flavor that complements the rich peanut butter and chocolate nibs.
4. Protein Power
Boost the protein content by incorporating a scoop of your favorite protein powder into the dry ingredients. This is perfect for those looking to add an extra protein punch to their snacks.
Frequently Asked Questions (FAQ)
Can I use smooth peanut butter instead of chunky?
Certainly! You can use smooth peanut butter if you prefer a smoother texture in your cookies. The choice between chunky and smooth is based on personal preference.
Are there any alternatives to honey?
Yes, you can substitute honey with maple syrup, agave nectar, or any other liquid sweetener of your choice. Adjust the quantity to suit your desired level of sweetness.
Can I make these cookies gluten-free?
Absolutely! Use gluten-free rolled oats and ensure the baking powder is gluten-free. This will result in delicious gluten-free cookies for those with dietary restrictions.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies and thaw them as needed.
Can I add chocolate chips instead of cacao nibs?
Certainly! Feel free to replace the cacao nibs with chocolate chips for a sweeter and more indulgent treat. Adjust the quantity based on your chocolate preference.
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