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Oatmeal Peanut Butter Cookies
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The classic oatmeal peanut butter cookie recipe uses simple ingredients like oatmeal, peanut butter, eggs, and vanilla extract. This version uses a sugar substitute to make it a healthier option.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
8 reviews
ingredients
1 cup oatmeal
1 cup peanut butter
1 cup splenda sugar substitute
1 tablespoon vanilla extract
1 large egg
directions
Preheat oven to 350 degrees F. Spray a cookie sheet with cooking spray.
Mix the oatmeal, peanut butter, sugar substitute, and egg until well mixed. Roll bits of the dough into walnut-sized balls and place 2 inches apart on the prepared cookie sheet.
Dip a fork in sugar substitute and flatten the cookies crossways, like you do the usual peanut-butter cookies. Bake 9-10 minutes at 350 degrees F.
Let cookies cool. Store the oatmeal peanut butter cookies in an airtight container.
nutrition data
98 calories, 7 grams fat, 6 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
September 21, 2020
These tasted good but to crumbly so i made them into balls and i changed the sugar to coconut sugar. We also added chocolate chips. Tastes good!!
March 9, 2020
tried these today for the first time ⦠meeting with a friend who is GF and DF . I used brown sugar instead of sugar substitute, and didn't have any issue with them crumbling. I might decrease the brown sugar the next time as they are very sweet, but they are a great find to meet my need :) I'm also tempted to add cinnamon. We'll see!
January 20, 2020
Excellent choice for everyone who want to eat cookie with less guilty feeling. I found this recipe on google when i search "rolled oat cookie without brown sugar" because i ran out of brown sugar. I try it immediately and the result is so WOW. It's really yummy. I change 1 cup sugar subtitute with 1/4 cup powdered sugar and it still feel too sweet for me.
December 20, 2016
Very Good. Agree with other posts that they are a little crumbly, have to figure that one out, but way better than some of the other low carb cookies I have tried to make as the texture here was actually a cookie!
November 13, 2011
I've been making these for about 2 years now and enjoy them a lot. I generally add 1/4 less splenda though. Today I tried them with chocolate chips and cocoa and they are fantastic! Chocolate chips detract from the sugar free aspect but the cookies are still much better for you than supermarket and a good snack because of the high protein value. I added: 1/4 cups semisweet chocolate chips 2 heaping tbsp of cocoa ~1/6 cup olive oil (little less than 1/4) The oil keeps it from being too crumbly. I'm sure you can add any kind of oil you like, I just like olive oil and it's many health/diet benefits. Anyway, it's a great recipe for people who need a snack and are trying to watch their sugar.
August 13, 2011
flavor was awesome, but cookies were too crumbly. could not hold as a cookie. I did add choc chips.
December 18, 2010
This recipe is great. Very easy to make and the cookies are delicious! If you like soft peanut butter cookies you should definitely try this recipe.
September 30, 2007
i love the cookies i use had the oatmeal and it was good