Skinny Peanut Butter Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 68.3
- Total Fat: 1.2 g
- Cholesterol: 13.3 mg
- Sodium: 124.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.2 g
- Protein: 2.8 g
View full nutritional breakdown of Skinny Peanut Butter Oatmeal Cookies calories by ingredient
Introduction
YUM! Recipe for a moist, delicious, low-fat/cal cookie, without the hassle of using "typical" diet ingredient substitutes, like applesauce, black beans, or Splenda. **Easy substitutes to make gluten-free YUM! Recipe for a moist, delicious, low-fat/cal cookie, without the hassle of using "typical" diet ingredient substitutes, like applesauce, black beans, or Splenda. **Easy substitutes to make gluten-freeNumber of Servings: 14
Ingredients
-
2/3 + 1/4 cup quick one-minute oats*
1/4 cup all-purpose flour*
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
8 tbsp. PB2 mixed with 4 tbsp. water (or any regular nut butter of your choice*)
6 Tablespoons light brown sugar*
*Oats: If making gluten-free, substitute regular oats for GF oats in equal amounts
*Flour: If making gluten-free, substitute regular all-purpose flour for GF all-purpose flour in equal amounts --OR-- Omit the flour altogether (if needed, add additional oats 1 tbsp. at a time to thicken the dough to the proper consistency)
*Nut Butter: Nutritional value will differ than shown above if regular peanut/nut butter is substituted in place of the PB2. Each cookie will be roughly 110 calories and 6g fat.
*Sugar: Can be substituted for white sugar, but you'll lose the mild molasses flavor from brown sugar. If the peanut butter you are using is not sweet and on the salty side, increase brown sugar to 1/2 cup
Directions
Serving Size: Makes 14, 1 cookie servings
Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper.
In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside.
In a separate medium bowl, beat the egg. Add the peanut butter and brown sugar and mix with a large rubber spatula until combined.
Pour the dry ingredients into the egg, PB, and sugar mixture and slowly mix until everything is combined.
(Optional) Chill the cookie dough for 30 minutes.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten and shape the dough. (cookies will not rise or spread very much, if at all)
Bake for 9 to 10 minutes. For crispy cookies, bake for up to 12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.
Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper.
In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside.
In a separate medium bowl, beat the egg. Add the peanut butter and brown sugar and mix with a large rubber spatula until combined.
Pour the dry ingredients into the egg, PB, and sugar mixture and slowly mix until everything is combined.
(Optional) Chill the cookie dough for 30 minutes.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten and shape the dough. (cookies will not rise or spread very much, if at all)
Bake for 9 to 10 minutes. For crispy cookies, bake for up to 12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.
