gary’s healthy peanut butter jumbles

TheOrganizedChef avatar
By Garrison Wayne
from La Quinta, CA

These Peanut Butter Jumbles are cholesterol free and have a good amount of fiber. The added protein from the peanut butter and nuts make this a great power “pick me up”. They are great in the afternoon, when you just need something to tie you over. They are also great to pack in the lunch bag. If you are traveling, they are also a welcome treat between stops. If you have a peanut allergy, feel free to make your own version with almond or cashew butter. It should yield a similar result. Vegans can use egg substitute. These are very tasty….and you won’t miss the butter.

serves 24 cookies
prep time 15 Min
cook time 20 Hr
method Bake

Ingredients For gary’s healthy peanut butter jumbles

  • 3/4 c
    sugar
  • 1/2 c
    cooking oil
  • 1/2 c
    peanut butter
  • 1/4 tsp
    salt
  • 1/2 tsp
    vanilla
  • 1/4 c
    molasses
  • 2 lg
    egg whites
  • 1 c
    white flour
  • 2/3 c
    whole wheat flour
  • 2 tsp
    baking powder
  • 1 c
    old fashioned oats
  • 1/3 c
    dried cranberries or other dried fruit
  • 1/2 c
    chopped nuts
  • 2 Tbsp
    milk (if needed to loosen dough)
ADVERTISEMENT

How To Make gary’s healthy peanut butter jumbles

  • 1
    Measure both flours, oats, salt and baking powder in a bowl. Mix with fork to blend.
  • 2
    Measure sugar,oil,peanut butter, vanilla, and egg whites in a separate bowl and beat until we’ll mixed.
  • 3
    Chop nuts and dried fruit .
  • 4
    Add dry ingredients to the wet ingredients. Mix well. Stir in nuts and fruit to mix. If dough seems a bit dry add the 2 Tbsp milk.
  • 5
    Form balls of dough a little less than 1 1/2 inches in diameter. You should yield about 24 balls. You have to work a bit to nicely form the balls and the dough will feel oily.
  • 6
    Place 12 balls of dough on an ungreased cookie sheet. Press the balls down a bit with your fingers to flatten a little.
  • 7
    Bake in a 375 degree oven for 10 minutes. Remove from oven and let sit to cool on cookie sheet for 3 minutes before removing from pan with a spatula to cool completely on a rack.
  • 8
    Store in an airtight container. Use wax paper between layers.
ADVERTISEMENT