Lisa Crum Recipe

Reduced Sugar Peanut Butter Oatmeal Chocolate Chip Cookies

By Lisa Crum lisacrum


Rating:
Serves:
2 dozen cookies
Prep Time:
Cook Time:
Comments:

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!

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tags: For Kids, Healthy

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9 Comments

user
Fran Spear imnotavegetarian
Aug 14, 2012
Approved by whom? the ones that sell artificial sweeteners? I do not intend to defend a very smart, intelligent surgeon who sees the effects of calcium deprivation in the bones of the very young! Take the advice if you want or don't - that is up to you - but his advice is more scientific and grounded in reality than "Family Tested"
user
Kris Henning krishenning
Aug 13, 2012
I tried this recipe and say it's Family Tested & Approved!
user
Fran Spear imnotavegetarian
Aug 13, 2012
While I'm at it - it is hypocritical to have high-density caloric stuff in a mixture and then "pretend" to lose a few pounds using an artificial product - the total caloric value of the sugar in these receipes amounts to less than 3% of the total calories anyway. Use real ingredients - teach children to eat less but enjoy real food.
user
Fran Spear imnotavegetarian
Aug 13, 2012
this advice is from a pediatric, orthapedic surgeon. He has seen bones in children looking like they are the bones of 85 year-olds! The use of artifical sweeteners - any kind - the chemical BLOCKS ABSORPTION OF CALCIUM. This physician is in the Kaiser system and sees dozen of young people actually experienceing "broken pelvics", etc. He said, "tell everybody" - the chemicals "fool" the taste buds into thinking something is sweet - but the chemical in the body blocks the body's ability to absorb any calcium. Getting older, we start to lose bone density anyway! Just quit using any of it, quit buying anything that has any of them in it - go back to sugar, honey, molasses - anything natural! This disturbing fact comes from a man who sees the bones, the living bones of countless young people - his own research concluded the connection.
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.