I believe that making cookies with Mom should be a part of every kid’s childhood. I also believe that making giant batches of sugary cookies isn’t good for anyone — and especially not for me. So I am always on the lookout for whole grain, low sugar recipes to enjoy with my kiddos. And I don’t make giant batches of cookies because they will not stop calling to me until I’ve eaten every last one.
If there are only 20 cookies, it’s a little harder to explain to the kids where they all went.
I took this recipe, halved it, and healthified it.
Peanut Butter Oatmeal Cookies
makes about 17 small cookies
- 1/4 cup butter (half a stick), softened
- 1/4 cup natural peanut butter
- 2 tbsp packed brown sugar
- 2 tbsp white sugar
- 1/4 tsp baking soda
- 1 egg white
- 1/4 tsp vanilla
- 1/2 cup whole wheat pastry flour
- 1/2 cup quick oats
1. Beat butter and peanut butter in a mixer on high for about 30 seconds.
2. Add sugar and baking soda. Beat until combined, scraping the sides of the bowl as needed.
3. Beat in egg white and vanilla until combined.
4. Beat in the flour. Stir in the oats.
5. Drop dough on a greased baking sheet about 2 inches apart. Flatten with fork if desired.
6. Bake at 375° for 7-8 minutes or until edges are golden. Cool on baking sheet for 1 minute and then on a wire rack.
Nutrition information (per cookie):
- 77 calories
- 5 g fat
- 8 g carbohydrates
- 1 g fiber
- 3 g sugar
- 2 g protein
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