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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 129.4
  • Total Fat: 7.5 g
  • Cholesterol: 18.1 mg
  • Sodium: 50.4 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Whole Wheat Flax seed Peanut Butter Oat Meal Cookies calories by ingredient
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Whole Wheat Flax seed Peanut Butter Oat Meal Cookies

Submitted by: CAGOCHENOUER
Whole Wheat Flax seed Peanut Butter Oat Meal Cookies

Introduction

The tastiest Peanut butter oat meal cookies I have ever had. The kids love it when I make them in "mini" size. They have great nutrition with the flax seed and whole wheat and my little ones don't even know they are good for you cookies The tastiest Peanut butter oat meal cookies I have ever had. The kids love it when I make them in "mini" size. They have great nutrition with the flax seed and whole wheat and my little ones don't even know they are good for you cookies
Number of Servings: 24

Ingredients

    1/2 cup salted butter
    1/2 cup Smucker's Natural Creamy Peanut Butter
    3/4 Cup Brown Sugar
    1 large egg
    1/2 Teaspoon Vanilla
    1/4 Teaspoon Salt
    1/2 Teaspoon Baking Soda
    1 1/4 Cup Rolled Oats
    3/4 Cup Whole Wheat
    1/4 Ground Flax Seed

Tips

I used a small mellon baller to make mini cookies just the right size for the kids and they loved them. The smaller the cookie the quicker it hardens. The large cookies I made stayed soft until they disappeared at the end of day three and the small cookies had started to harden a bit but were still yummy.


Directions

cream together butter and peanut butter then add sugar and cream well. Add egg and vanilla and mix until combine. Add in the additional dry ingredients reserving oat meal. Mix until well combine and then add in oat meal and mix until incorporated. Drop cookies by the spoon full on to a parchment paper lined cookie sheet and flatten (cookies will not flatten on their own) Bake at 350 until edges are golden brown and centers appear to be set about 12 mins. (note with whole wheat flour it is difficult to see when cookies have browned)

Serving Size: 12-24 with a 2 inch scoop

Number of Servings: 24

Recipe submitted by SparkPeople user CAGOCHENOUER.






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