Today I joined a “Healthy Baking Challenge” hosted by healthy food brand, Carrington Farms, and T-fal bakeware, for National Nutrition Month. I have to bake something that is healthy, low in sugar and of course tastes good. I spent a lot of time thinking about it and I think I came up with the perfect cookie. I have made Healthy Peanut Butter Maple Oatmeal Cookies. Yum! They are so low in sugar and have an amazing peanut butter flavor. They kind of remind me of a big bowl of cooked oatmeal with swirls of peanut butter.
These cookies are more on the dainty side of cookies. They are chewy, crunchy and oh the peanut butter flavor really shines. The key to making them is not to under bake them. If you do they will crumble. I found 9 minutes in my oven worked perfectly, however my oven cooks pretty quickly. So maybe 11 minutes for normal ovens.
To make them healthy I used old fashion oats, not flour and for sugar I used maple syrup instead of sugar. They aren’t a real sweet cookie, considering they only have 4 grams of sugar. They make for a guilt-free snack. I also used Carrington Farms Organic Flax Chia Bend for an extra boost of fiber and protein. I love this blend and I use it in my yogurt and other baked goods. It also adds an extra crunch to the cookies.
I skipped the butter in this recipe and used Carrington Farms Coconut Cooking Oil. What is great about this coconut oil is that it doesn’t freeze up when you mix it in to your batter, it stays in oil form. That I truly love and was quite impressed when I used it in this recipe. I found these products at Target, but it is carried at most grocery stores.
When baking the cookies I tried the new T-Fal Air Bake cooking pans. They work great. They prevent your cookies from burning and cleans like a breeze. Oh, I must tell you the batter to the cookies is pretty wet. I used a one teaspoon cookie scoop to place onto the cookie sheet. Do not flatten them out because these cookies will flatten out. They kind of remind me of Lacey Cookies.
- 1 cup peanut butter, natural
- 1 cup maple syrup
- 1 cup Carrington Farms Organic Coconut Oil
- 1 egg
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 tbsp Carrington Farms Organic Flax Chia Blend
- 1 cup old fashion oats flour (see notes)
- 2¼ cups old fashion oats
- 2.6 oz dark chocolate bar, chopped fine (72%)
- Preheat oven to 350 degrees
- In a large bowl, add peanut butter and maple syrup; mix until well combined. Add the coconut oil; mix until well combined. Add egg and vanilla extract; mix until well combined. Add baking soda, baking powder, salt, Carrington Farms Organic Flax Chia Blend, old fashion oat flour, old fashion oats and mix until well combined. Stir in chocolate.
- Place about 2" apart on baking sheet. Bake for 10 minutes, until lightly golden. Note that these cookies spread.
- Let cool in baking sheet for 5 minutes and place on a cooling rack.
Refrigerate the batter between baking.
I do enjoy these cookies and I am happy that they are guilt-free. If you’re a fan of peanut butter and oatmeal, these cookies are for you.
Here is some information on the products I used in this recipe:
Carrington Farms Coconut Oil Cooking Spray
Carrington Farms Unflavored Liquid Coconut Cooking Oil
Carrington Farms Flax Chia Seeds
I had fun coming up with this recipe today. It’s perfect since Easter is next week and I know with all the Easter baskets,w e could use a little break from the sweetness.
Have a fabulous day!
These look so good I’m doing a mental check of my pantry before leaving work in case I need to stop at the store on the way home! Quick question though – the recipe calls for 1 cup of peanut butter plus 1 cup of coconut oil – but I didn’t notice the addition of coconut oil in the list of instructions. Can you clarify please?
Jennifer @ Peanut Butter and Peppers says
Oh my, I must have forgotten it. You add the coconut oil after you mix the maple syrup and peanut butter together. I will update the recipe. Thank you for telling me.