Peanut Butter Oatmeal Raisin Cookies are a classic type of cookie that many of us grew up loving and enjoying, and my version has no added sugar, gluten, or oil. They’re even vegan! Try this healthified classic version of the classic cookie recipe that’s still delicious but also good for you too!
Alright friends, it’s time to channel your inner cookie monster because this is a recipe you’re not gonna want to miss…
Cookies are a treat everyone loves, and they’re certainly one of my favories. What about you?
In fact, I’d choose cookies and ice cream over chips and salty treats any day back in my younger days. And to this day, cookies are one of my favorite things to make healthy because for one, they’re super easy to make healthy, and two, they can be used for healthy snacks and breakfasts if they contain optimal ingredients.
Yes, cookies go way beyond dessert, friends.
And these cookies I’m sharing today won’t wreck with your blood sugar levels like regular high-fat and sugar-filled cookies will.
One of the reasons cookies are so easy to overeat is because they’re loaded with added sugar and refined fats. These two ingredients trigger excessive insulin production in the body and create a response that makes you want to keep eating them. But if you make cookies with healthy ingredients, your body will know it’s received real nutrients and the response will be much different.
See, I’m all about quality over quantity—even when it comes to snacks and desserts. And these cookies are filled with high-quality ingredients that also taste delicious!
Speaking of the ingredients, I used super simple options that anyone can find at their local supermarket.
First up, oats!
Oats are full of fiber, skin-boosting nutrients, and minerals like magnesium that improve mood and blood sugar levels. Oats are also high in protein for a whole grain, and they have a lower glycemic index than other grains such as wheat and rice.
They’re also the only whole grain proven to consistently lower unhealthy levels of cholesterol in the body. I used a mixture of quick oats and rolled (old-fashioned) oats, but you can use either one you have at home or both like I did. Quaker oats is what I used, but any brand of oats will work just fine!
Oats are naturally gluten-free, but if you have celiac disease, please do buy gluten-free oats instead of regular oats, just to be safe cross-contamination has not occurred with your oats during processing.
Instead of refined flour in this cookie recipe, I used coconut flour. Coconut flour is simply defatted coconut shreds so the result is an incredibly fine texture that bakes up beautifully. Coconut flour doesn’t taste like coconut, but it does give your baked goods an incredible, cake-like texture and feel. It also adds a natural sweetness, too!
Plus, did you know? Coconut flour is WONDERFUL for blood sugar levels and is higher in fiber than a bowl of oatmeal per serving? It’s also a natural source of plant-based protein and boosts brain function as well as thyroid health!
And instead of eggs in this recipe, I used something else instead – pure natural peanut butter!
Peanut butter acts as a natural egg replacer and gives these cookies an incredible flavor and texture. You can find natural peanut butter in any supermarket or online, and so long as the one you choose doesn’t contain partially hydrogenated oil, fully hydrogenated oil, or straight sugar in the ingredients you should be just fine.
The amount of peanut butter is so small per serving in this recipe, that any natural brand of peanut butter will be fine for this recipe. And while we’re talking about peanut butter, have you heard some people say that peanut butter is bad for you?
Well, the fact of the matter is, that most people referring to peanut butter as unhealthy are referring to the kinds that are made with refined sugar and hydrogenated oil. You’ll certainly want to avoid those two ingredients in your peanut butter since they promote heart disease, insulin sensitivities, and are now two of the top ingredients in food production under scrutiny.
But, if you choose natural, (plain) peanut butter, you’re actually getting an incredible source of protein and monounsaturated fats.
Monounsaturated fats are the number one type of fat linked to a higher metabolism, smaller waist, improved brain function, and improved heart health. They’re also found in olives, macadamia nuts, almonds and wild fish, but peanut butter is one of the highest sources of all!
Peanut butter is also a great source of niacin, an important B vitamin for the brain, nervous system, and skin health, plus it’s one of the number one sources of magnesium and Vitamin E too.
And while portion size is important regarding any source of concentrated fats, peanut butter is a wonderful option to include in your diet in moderation.
Plus, it makes some pretty tasty cookies, I have to say!
And we can’t have a healthy Peanut Butter Oatmeal Raisin Cookie recipe without raisins, right?
Raisins might be cheap and common, but they’re one of the most overlooked dried fruits that are especially nutritious. Raisins are full of potassium, magnesium, iron, antioxidants, and they’re the perfect affordable ingredient to bake with.
Plus, just a little goes a long way; all you need is one box of raisins for this recipe!
With the addition of a little ground flax meal to help bind together even further, some cinnamon, and some vanilla extract, this cookie recipe is one of the easiest you can make in just 15 minutes.
I also provided the option to sweeten these cookies with either stevia (which I used) or unsweetened applesauce for those that don’t prefer to use stevia in their recipes. Either option will give you a natural replacement for added sugar and artificial sweeteners.
Ready to bake some healthy cookies? Let’s go!
- 1.5 cups of quick or rolled oats (I used 3/4 cup rolled oats and 3/4 cup quick oats for texture, but either will work if you don't have both) - Choose gluten-free if necessary
- 1 cup of coconut flour
- 4 tablespoons golden milled flax seed (ground flax meal) - or you can use 4 tablespoons psyllium husk powder if you don't have flax
- 1 tsp. pure stevia extract* (or you can use 1 cup of unsweetened applesauce, see the notes below)
- 1 tablespoon of cinnamon
- 1 small box of raisins (about 1/3 cup)**
- 2 tablespoons of natural peanut butter
- 4 cups of water
- 1 tsp. vanilla extract
- First, preheat the oven to 350 degree, Fahrenheit.
- Next grab a bowl and add the oats, coconut flour, flax, cinnamon, stevia*, and raisins**. Toss to coat and combine well.
- Now, add in the 2 tablespoons of peanut butter and 1 cup of the water called for. Stir well with a fork.
- Add another cup of water and stir again. Repeat two more times until all 4 cups of water have been added. It's important to add each cup of water at a time— in steps— so it combines properly.
- Finally, add in the vanilla and stir once more. You should have a thick, doughy texture. Set the bowl aside.
- Spread a piece of parchment paper on a large cookie sheet pan enough to cover the pan, or spray with non-stick spray. Parchment paper will make these cookies softer and easier to remove, just a note.
- Now, grab the bowl of dough, and using your hands roll some dough into small balls about 2 inches wide. Shape well.
- Place each cookie on the pan, they won't spread out so you can put them fairly close together. This makes about 15-16 cookies.
- Bake for 15 minutes at 350 degrees, or until they are golden brown and just soft to the touch; don't overcook.
- Remove from the pan and serve or store in the fridge for the rest of the week. These are also freezer-friendly!
- *If you prefer not to use stevia in your cookies, just use 1 cup of unsweetened applesauce in place of 1 of the cups of water called for. This means you'll need 1 cup of unsweetened applesauce and only 3 cups of water. 🙂
- **Feel free to add more raisins if you like and even some nuts and seeds.
I guess I should have noted, if you are allergic to peanut butter for some reason, feel free to use almond or cashew butter instead. Even sunflower butter would be lovely here since it has a similar flavor to peanut butter. But if you can eat peanut butter, please use it in this cookie recipe. I love the Earth Balance brand of peanut butter, but that’s just personal preference!
Now, I want to know… what was your favorite cookie growing up?