Recipe: Hunger Busting Peanut Butter Cookies
These nutty oatmeal cookies are chewy and moist! Each cookie has a good balance of protein and fiber, which will ensure that you not only satisfy your sweet-tooth, but also keep it satisfied without the need to overeat! Peanuts and peanut butter are a great source of monounsaturated fat and other nutrients shown to promote heart health. Natural peanut butter is best because it does not contain the added sugar, corn syrup, or oil that regular peanut butter can contain.
Total Time: 30 minutes
Yield: 24 serving(s)
Ingredients
- 3/4 cup nonfat plain Greek yogurt
- 1 cup natural peanut butter
- 3/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 2 1/2 cups old-fashioned oats
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons baking soda
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together yogurt, peanut butter, and brown sugar. Add egg and vanilla extract, and continue whisking until combined.
- In another mixing bowl, combine all remaining ingredients.
- Add the dry ingredients to the wet ingredients, and stir until all is combined.
- Spoon 1/4 cup sized mounds of the dough onto cookie sheets, about 2 inches apart. Press each cookie down lightly to flatten.
- Bake for 15 minutes before cooling on a wire rack at least 10 minutes. Serve slightly warm or at room temperature.
Nutrition Information Per Serving
Serving Size: 1 cookie
Calories: 191
Protein: 6 gram(s)
Fat: 7 gram(s)
Carbohydrates: 26 gram(s)
Fiber: 3 gram(s)
Sugar: 9 gram(s)
Recipe Cuisine: American
From the kitchen of: Get Healthy U
Rate this Recipe
(48 votes, average: 3.73 out of 5)
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9 Comments
Sandra Kormos on July 20, 2020 at 6:27 PM
I made these today. Followed recipe and turned out great. Feeling healthy!
Patty on May 19, 2020 at 4:26 PM
LOVE these cookies! They take my craving for sugar away. The second time I made them the peanut butter brand was more liquid, so the batter wasn’t as dry. This is my go to sweet snack!
Patty on May 5, 2020 at 7:29 PM
Loved this recipe! One cookie is filling and not sweet, but takes care of my sweet craving.
Marcia on August 4, 2018 at 1:28 PM
I made these cookies exactly as the recipe is written. It did require some strong mixing to combine the ingredients. The first batch to go in the oven were thicker and I baked them 12 minutes. The other batches I pressed thinner and tried different times. The best time seemed to be 10 minutes. They were moist in the center and didn’t fall apart. We like them.
Carolb on June 27, 2017 at 6:42 AM
I made these, using almond butter vs peanut butter, then threw in about 1/3 cup slivered almonds. Very good!
JQ on April 30, 2016 at 10:00 AM
I used what I had in the house so. I only used 1cup of oats and about 5 tablespoons on regular plain 2% yogurt. I think that 15 minutes is way too long to bake and woukd dry them out. I baked them for 8 min and they are nice and soft. I'll make them again but will prob add some coconut or raisins to make them more interesting. But they are supposed to be a heathy cookie.
Regina on January 13, 2015 at 4:09 PM
Has anyone made these cookies? The dough was extremely dry and crumbling in bits. As I read the ingredient list I questioned whether 2 1/2 cups of oats was too much with the little amount of liquid. After adding quite a bit more yogurt I got the dough to stick together just a bit. Tasted okay but wasted much of the dough due to the dryness. Won't be making again.
Nicole on September 29, 2017 at 10:05 PM
I had a similar problem. I had to add quite a bit more yogurt to combine the dough. The cookies didn't rise much at all and turned out to be very dense. Would not use this recipe again.
Chris Freytag on January 22, 2015 at 9:00 PM
I’m sorry you didn’t enjoy this recipe! Sometimes I add a little applesauce (no sugar added applesauce) to recipes to make them moist.