Uploaded August 2024 | Updated September 2026, 4 hours ago
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This recipe is adapted from a recipe which calls for a lot more sugar, with the intention of creating a cookie recipe which would be much healthier to eat, but still enjoyable as a dessert. To say it is healthier to eat than a typical cookie is still not to say that it is healthy: these cookies must be consumed only in moderation, especially if they contain xylitol. If you want to use it, be sure to read about it, and know that it is very toxic to dogs.
In order to make this recipe vegan, one may substitute margarine or some other form of “vegan butter” for the butter, and use a flax or psyllium egg in place of the egg. The raisins are optional; if raisins are used they should be pre-hydrated by soaking them at least overnight in something flavorful. We use rum. For a non-alcoholic option, consider lemon juice or apple juice.
This recipe is unlikely to spread very much in the oven; peanut butter cookies rarely spread much and we have reduced the sugar, which will also mean less spreading. For that reason, when setting up cookies on the pan one should pat them out into patties in order to get cookie-shaped cookies. One might also use a steel mold or a cookie-cutter to pack the cookie batter into, and get cookies of whatever shape.
Makes 12-16 cookies.
Equipment:
large and medium mixing bowls
spatula
lined sheet pan for baking and/or freezing cookies
Ingredients:
1 1/2 cup rolled oats
1/2 cup AP flour or green banana or coconut flour
1/2 tsp baking powder
1/4 tsp salt
1/4 lb butter one stick
1/2 cup peanut butter smooth and crunchy will both work
1 ea egg or psyllium egg: 1T psyllium + 2T water, mixed until thick
2-4 Tbsp granulated sugar or xylitol
2-4 Tbsp brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup raisins rum-soaked or similar
to taste flaky salt sprinkled atop the cookie right before baking
Procedure:
1. Preheat the oven to 365F
2. In the smaller bowl, mix the dry ingredients: oats, flour, salt and baking powder. Ensure they are thoroughly mixed.
3. In the larger bowl, mix the butter with the sugars cinnamon, vanilla, egg, and peanut butter until uniformly combined.
4. Mix the dry ingredients into the wet and fold together until it forms a coherent batter. Add and mix in the raisins if you’re using them.
5. Take portions of 1-2 Tbsp at a time, form them into cookie shapes and line them up on the baking (or freezing) pan.
6. Sprinkle salt upon cookies which are about to go into the oven; bake them for about 15 minutes at 365F.
7. Freeze cookies without salt, waiting until right before baking to apply salt. Bake frozen cookies at 360F for about 20 minutes.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This recipe is adapted from a recipe which calls for a lot more sugar, with the intention of creating a cookie recipe which would be much healthier to eat, but still enjoyable as a dessert. To say it is healthier to eat than a typical cookie is still not to say that it is healthy: these cookies must be consumed only in moderation, especially if they contain xylitol. If you want to use it, be sure to read about it, and know that it is very toxic to dogs.
In order to make this recipe vegan, one may substitute margarine or some other form of “vegan butter” for the butter, and use a flax or psyllium egg in place of the egg. The raisins are optional; if raisins are used they should be pre-hydrated by soaking them at least overnight in something flavorful. We use rum. For a non-alcoholic option, consider lemon juice or apple juice.
This recipe is unlikely to spread very much in the oven; peanut butter cookies rarely spread much and we have reduced the sugar, which will also mean less spreading. For that reason, when setting up cookies on the pan one should pat them out into patties in order to get cookie-shaped cookies. One might also use a steel mold or a cookie-cutter to pack the cookie batter into, and get cookies of whatever shape.
Makes 12-16 cookies.
Equipment:
large and medium mixing bowls
spatula
lined sheet pan for baking and/or freezing cookies
Ingredients:
1 1/2 cup rolled oats
1/2 cup AP flour or green banana or coconut flour
1/2 tsp baking powder
1/4 tsp salt
1/4 lb butter one stick
1/2 cup peanut butter smooth and crunchy will both work
1 ea egg or psyllium egg: 1T psyllium + 2T water, mixed until thick
2-4 Tbsp granulated sugar or xylitol
2-4 Tbsp brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup raisins rum-soaked or similar
to taste flaky salt sprinkled atop the cookie right before baking
Procedure:
1. Preheat the oven to 365F
2. In the smaller bowl, mix the dry ingredients: oats, flour, salt and baking powder. Ensure they are thoroughly mixed.
3. In the larger bowl, mix the butter with the sugars cinnamon, vanilla, egg, and peanut butter until uniformly combined.
4. Mix the dry ingredients into the wet and fold together until it forms a coherent batter. Add and mix in the raisins if you’re using them.
5. Take portions of 1-2 Tbsp at a time, form them into cookie shapes and line them up on the baking (or freezing) pan.
6. Sprinkle salt upon cookies which are about to go into the oven; bake them for about 15 minutes at 365F.
7. Freeze cookies without salt, waiting until right before baking to apply salt. Bake frozen cookies at 360F for about 20 minutes.
Music: bensound.com/royalty-free-music
