Peanut Butter Oatmeal Raisin Cookies #peanutbutterlove
Prep time
Cook time
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A healthy, chunky oatmeal cookie made with creamy peanut butter, sweet maple syrup, plump raisins and a pinch of cinnamon love.
Serves: 50 Cookies
  • 1½ cup whole wheat pastry flour
  • 1 cup oats (not quick cooking)
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • ½ cup light brown sugar
  • ¼ cup maple syrup
  • 1 cup creamy peanut butter
  • ½ cup butter (1 stick)
  • 1 tbsp. vanilla
  • 1 tsp. cinnamon
  • ¼ cup egg substitute or 1 egg
  • ¾ cup raisins
  1. Preheat oven to 375 F.
  2. Line baking sheets with parchment paper; set aside.
  3. In a medium bowl, add flour, oats, baking soda and salt; stir well; set aside.
  4. In a large mixing bowl, add brown sugar, maple syrup, peanut butter, butter, and vanilla extract. Beat until combined. Add the egg and beat until blended. Add the cinnamon and beat until combined.
  5. Gradually add in the flour mixture and mix until just combined. Fold in the raisins.
  6. Scoop about 2 tablespoons of cookie dough on to prepared pans about 2 inches apart. I baked 12 cookies per sheet. When cookies are baking, I refrigerated my batter. 2nd option for baking: Refrigerate the cookie dough for 30 minutes, roll into a ball, place on baking sheet and with a tine of a fork, make cross marks.
  7. Bake for 8 - 9 minutes or until the bottom of cookie is lightly brown. Let cookies cool on baking sheet for two minutes and place onto cooling rack.
  8. Store cookies in an airtight container for up to 5 days or store int he freezer for up to 3 months.
Calories per cookie: 82, Fat: 4, Cholesterol: 5, Sodium: 67, Potassium: 27, Carbs: 11, Fiber: 1, Sugar: 6, Protein: 2
Nutrition Information
Serving size: 1 Cookie
Recipe by Peanut Butter and Peppers at