Reduced Sugar Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe Rating:
 3 Ratings
Serves: 2 dozen cookies
Prep Time:
Cook Time:

Ingredients

1/2 c softened margarine (1 stick) - we used bestlife buttery baking sticks
1/2 c peanut butter
1 c splenda
4 packets truvia sweetener (optional)
1/4 c molasses
1 egg
1 tsp vanilla
1/4 tsp salt
3/4 c whole wheat flour
1/2 tsp baking soda
1 1/4 c oats, uncooked (we use old-fashioned)
1 pkg hersheys sugar-free chocolate chips
1 c almond slices

The Cook

Lisa Crum Recipe
x1
Well Seasoned
Delbarton, WV (pop. 579)
lisacrum
Member Since Jun 2011
Lisa's notes for this recipe:
We were on a cookie-baking spree last night! In our quest to find or create healthier snack options, I took a standard peanut butter oatmeal cookie recipe and made some adjustments. The results are surprisingly good. The only sugar in this is 1/4 cup molasses, mostly because I wanted the leavening action and the "stickiness" that the molasses adds to the dough...it just holds together better than simply using Splenda. They also call for whole wheat flour...a healthier option than white flour, and it produces a deeper, more complex flavor and texture. Don't taste them while they're still hot, because we found the flavors marry together much better after they've cooled. Moist and good, and filling because of all the fiber!
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Directions

1
Preheat oven to 350 degrees. Beat together softened margarine and peanut butter. Add molasses and egg, then vanilla and mix till smooth and light. Add salt, baking soda, oats, flour, Truvia and Splenda, and mix well. Stir in chocolate chips and almonds.
2
Drop by spoonfuls onto cookie sheet with a very light spritz of nonstick spray. (You could probably get by without it but I didn't want to take any chances!) These won't flatten on their own so you'll have to flatten them with a fork or your fingers. I also pinched in the edges a little so they'd be less likely to crumble apart. Bake for 12 minutes. Let sit on cookie sheet for about 2 minutes to cool, then transfer to wire rack to finish cooling completely. Makes about 2 dozen.
Comments

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user Lisa Crum lisacrum - Jul 3, 2011
Lisa Crum [lisacrum] has shared this recipe with discussion group:
Cooking healthy
user Penny Hall FantasyFaery54 - Jul 4, 2011
Penny Hall [FantasyFaery54] has shared this recipe with discussion groups:
Americas Most Wanted Recipes
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Low Sodium No Problem
user Brenda Newton Bigfig - Jul 27, 2011
user Diane Livermore cakebaker600 - Jan 26, 2012
I was looking for a choc. chip/peanut butter cookie and found this one. I made them tonight and they are just out of the oven now. I made a few changes. I added 1/4 cup packed Splenda brown sugar and reduced the Splenda granulated sugar to 1/2 cup, and left out the 4 packets of Truvia as I didn't have that here. I also used just 1/2 cup of the Hershey Extra dark chips and used 1/2 cup of finely chopped walnuts in place of the almond slices. Theses cookies are a real winnner!! I got 48 out of my batch. They were a little smaller, but they did spread and are so good! I am a diabetic and lood for recipes that I can convert from reg. sugars to the Splenda. I would give this recipe 5 stars.
user Lisa Crum lisacrum - Jan 26, 2012
Thanks for the tips, Dianne! I will try these adjustments next time around...and I'm thrilled that this is a recipe that will enable diabetics to enjoy a sweet treat without it wrecking their blood sugar levels.

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