Whole grain Peanut Butter Oat Cookies

Here's a no-brainer cookie to try out ASAP. Naturally sweetened, full of whole grains, healthy fat and protein. Need I say more? Well, one more important thing I suppose, they're delicious! The most important point in my book. While I love eating healthy and feeling good about my food choices, if they don't taste good I'm not interested. They have to be both. Have no fear, these cookies definitely are. I love me a hearty, filling cookie. I'm also addicted to peanut butter, and go through a Costco sized package of rolled oats on my own very quickly. These two ingredients are the star of this recipe. Add a little apple, a little banana, and a little honey and you're golden. Give it a shot and tell me if you agree! 

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These cookies don't have an egg or gluten which always makes me a little nervous when waiting to see how well they will stick together. These cookies pass the test with flying colors. They are nice and sturdy, not all crumbly and delicate. The peanut butter and the sweeteners help with this. You can go ahead and add in any number of mix-ins to suit your taste preferences. Obviously chocolate will be the best choice (😊) put choose your own adventure!

 
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Whole Grain Peanut Butter Oat Cookies
From Delectably Mine
Ingredients

  • 1/2 cup (128 grams) natural peanut butter
  • 1/2 medium banana (about 55-60 grams), mashed
  • 1/4 cup (70 grams) applesauce
  • 1/4 cup (80 grams) honey
  • 2 cups (160 grams) old fashioned oats
  • 1 tablespoon chia seeds
  • 1/4 teaspoon salt
  • Optional add ins: chopped nuts, dried fruit, chocolate

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together the peanut butter, mashed banana, applesauce, and honey until smooth and well combined. Add the oats, chia seeds and salt and mix. When mostly combined, add and additional add-ins that you desire and continue to mix until a uniform dough forms. It will be soft and sticky. 

Using a cookie scoop, or a pair of spoons, transfer dough to cookie sheet to form 10-12 cookies. Flatten the tops of the cookies with a few wet fingers if desired (the cookies will not really spread much with baking). 

Bake shaped cookies for 20-25 minutes, until edges are just slightly firm to the touch. Remove from oven and let cool on baking sheet for a few minutes. Then transfer to a wire rack to cool completely. 

Yields: 10 cookies

 

 

Date and Oat Cookies

A few months back I bought a bag of medjool dates with plans to turn them into some sort of naturally sweetened dessert. I brought them home and placed them in my pantry where they have sat ever since. Occasionally I have thought, "I should do something with those dates" and then nothing would happen. Today I decided was finally the day to pull those dates out and make use of them. I decided on a cookie. There are about a million options out there for date cookies, so I just picked one and went for it. I made a few alterations along the way, but ended up with a sweet and flavorful cookie filled with wholesome ingredients that I can at least try to convince myself is a little healthier than the norm! 

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To suit my own preferences I made a few changes which included substituting almonds for pecans, olive oil for walnut oil, and omitted the honey which in my opinion is just added even more sugar to an already sweet cookie. I added a little milk to make up a little extra liquid. All these changes seemed to work out very well. I'm excited for snack time!

 
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Date and Oat Cookies
Adapted from Dishing Up the Dirt
Ingredients

  • 3/4 cup (90 grams) oat flour
  • 3/4 cup (60 grams) old fashioned oats
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup almonds
  • 1 cup (180 grams) Medjool dates, pitted- about 10 dates
  • 3 tablespoons (40 grams) olive oil
  • 1/4 c (55 grams) milk
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/4 cup dark chocolate chunks

Directions
Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl combine the oat flour, rolled oats, cardamom and salt.

In a food processor grind the almonds, dates, olive oil, milk, egg and vanilla until a smooth ball of dough is formed.

Combine the date mixture with the oat mixture and mix everything together until well combined, adding in the chocolate chunks as things start to come together. Cover the bowl with a towel and place in the fridge for 15 minutes.

When ready, remove the dough from the fridge, form dough balls (about 50 grams each) and then lightly flatten the tops with the back of a spoon. The cookies wont spread while baking so you can keep them fairly close to each other on the baking sheet. Bake until the bottoms are lightly brown but the cookies are still soft in the middle, about 18-20 minutes. Remove from the oven and let cool.

Yields: 12 cookies (approximately 205 calories each)