A long, long time ago, when I was new to this wide world of cooking and sharing my recipes... I made these Healthy Peanut Butter Oatmeal Cookies for National Oatmeal Cookie Day. ...And boy-oh-boy am I ever glad that I did. This recipe right here has been on the top 10 most viewed recipes here for almost the entire existence of The Skinny Fork. There's a reason for that too. These cookies are AMAZING.
They are gluten-free, low-carb, vegetarian, vegan, and naturally GUILT FREE. It's a bonus too that they're so quick and easy to make. You will wonder from this point on how you ever lived without them.
Healthy cookies. Sounds like an oxymoron, right?
Can I share a secret with you? There is no oil, no flour, no eggs and no added sugar in these cookies either. Gasp!
Want to know something else?
These cookies are delicious and so healthy that you can even eat them for breakfast! And in fact... that is exactly what I did!
Do I feel guilty about that? Nope. Not for a second.
So there you have it, folks. After about 5 years I finally decided to update this post here. The recipe is still 100% the same, but going over a lot of the comments that have been left, I thought I'd make a rundown of answers for everyone!
YES. You can use any other nut butter or nut in these cookies that you would like.
YES. You can swap out the chocolate chips for any dried fruit such as raisins, cranberries, etc.
Don't like banana? Swap it out for pumpkin puree!
Don't like applesauce? Use any other pureed fruit!
TheSkinnyFork.com - Originally Posted March 18, 2013 These are the Healthy Peanut Butter Oatmeal Cookies that the world fell in love with. They are made with no flour, no oil, no eggs, and no added sugar. Gluten-free, low-carb, vegetarian, and vegan too! Prep Time: 10 Minutes • Cook time: 20 Minutes
Servings: 18 • Serving Size: 1 Cookie • Calories: 95 • Fat: 5 g • Saturated Fat: 2 g • Carb: 11 g • Fiber: 2 g • Protein: 3 g • Sugar: 4 g • Sodium: 52 mg
• 2 Ripe Bananas, Mashed
• 1/3 C. Reduced Fat Creamy Peanut Butter
• 2/3 C. Unsweetened Applesauce
• 1 Tsp. Vanilla Extract
• 1/2 Tsp. Sea Salt
• 1/2 Tsp. Ground Cinnamon
• Pinch of Cloves
• Pinch of Ground Nutmeg
• 1 1/2 C. Quick or Old-Fashioned Oats
• 1/4 C. Unsalted Peanuts
• 1/4 C. Semi-Sweet Chocolate Chips
• Optional, 1/4 C. Unsweetened Shredded Coconut
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a silicone baking mat. Set aside. In a large bowl or the bowl of stand mixer, mix together the 2 bananas, 1/3 C. peanut butter, 2/3 C. applesauce, 1 Tsp. vanilla, 1/2 Tsp. salt, 1/2 Tsp. ground cinnamon, pinch of cloves, and a pinch of nutmeg. Add in the 1 1/2 C. oats, 1/4 C. peanuts, 1/4 C. chocolate chips, and 1/4 C. shredded coconut; stir until well combined. Spoon a rounded 2 tbsp. of the cookie mixture onto the prepared baking sheet, leaving an inch or two between each and flatten slightly. Note: I placed a few more chocolate chips on top of each cookie. Bake for about 20 minutes or until the edges are starting to brown. Cool slightly and enjoy!
Nutritional Claims: Low Sodium, Low Potassium, Kidney Friendly, Vegetarian, Pescatarian, Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher