reduced sugar peanut butter oatmeal chocolate chip cookies
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!
prep time
20 Min
cook time
15 Min
method
---
yield
2 dozen cookies
Ingredients
- 1/2 cup softened margarine (1 stick) - we used bestlife buttery baking sticks
- 1/2 cup peanut butter
- 1 cup splenda
- 4 - packets truvia sweetener (optional)
- 1/4 cup molasses
- 1 - egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 1/4 cups oats, uncooked (we use old-fashioned)
- 1 package hersheys sugar-free chocolate chips
- 1 cup almond slices
How To Make reduced sugar peanut butter oatmeal chocolate chip cookies
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Step 1Preheat 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.
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Step 2Drop 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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