Whole Wheat Oatmeal Peanut Butter Cookies

We’re now halfway through “Resolution Month”, and I have just the recipe for those of you who are interested in having a batch of healthy cookies on hand.

These cookies have neither refined flour, sugar, nor butter or oil in them, but taste delicious nonetheless.

For those of you keeping track, here is the nutritional stats according to Calorie Count Recipe Analaysis:

@ 14 cookies per batch, each cookie has:

• 108 calories
• 6.3 grams fat (2.1 grams saturated fat)
• 1.0 gram fiber <– from 100% whole wheat flour & rolled oats
• 6.8 grams sugar <– unrefined brown rice syrup
• 3.4 grams protein <– thanks to the peanut butter

I assure you that the whole wheat flour is not in the least bit discernible, and the subtle sweetness of the brown rice syrup beautifully complements the rich peanut butter flavor.

As for the texture, I can’t sing these cookies’ praises enough! A crisp outer shell gives way to a soft, chewy, and almost muffin-like interior.

Lower in calories, fat, and sugar than most cookies, but higher in fiber and protein, these tasty little treats are a great way to satiate your sweet tooth without wrecking havoc on your healthy diet… newly adopted or not!

Whole Wheat Oatmeal Peanut Butter Cookies

adapted from Handle the Heat

yields 14 cookies

Ingredients:

• 1/2 cup natural smooth peanut butter
• 1/4 cup brown rice syrup (I used Lundberg)
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1/4 cup 100% whole wheat flour
• 1/4 cup old fashioned rolled oats
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup natural peanut butter chips (such as Sunspire)

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, (or stand mixer), beat together peanut butter and brown rice syrup. Beat in egg until incorporated. Beat in vanilla extract.
3. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
4. Add dry ingredients into the wet, and stir just until combined. Fold in the peanut butter chips.
5. Using a mini ice cream scoop or small spoon, drop cookie dough onto prepared baking sheet.
6. Bake for about 8-10 minutes, or until cookies are golden but still soft. Transfer to wire rack to cool completely.