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Whole Wheat Peanut Butter Oatmeal Cookies

Posted Jul 12 2013 5:58am

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Every Friday should involve cookies, don’t you think?

Especially when those cookies are as fluffy and delicious as these!

I baked these yesterday to share with our Thursday night community group and they were a huge hit! If you love fluffy oatmeal cookies, you’ll adore these. They’re made with some of my favorite ingredients: whole wheat flour, Greek yogurt, brown sugar, butter, peanut butter and dark chocolate…obviously. I can’t believe I listed the chocolate chips as “optional” in this recipe — they are clearly mandatory! I know we’ve had this discussion before, but in my opinion chocolate chips beat raisins in oatmeal cookies every time. What about you? Are you a chocolate chip or raisin fan?

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I’ve made baked goods with sour cream before, but this was my first time trying Greek yogurt as a substitution. I’ve been loving the stuff lately — I always buy 2% and lately have been enjoying it over blueberry crisp for breakfast! Yes, dessert for breakfast. Always a good idea. I’ve also been spooning it into hollowed out melons and drizzling a bit of honey over for an afternoon snack. So good.

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It’s been so cold and foggy here lately that baking cookies just seemed like the right thing to do. This is my first summer in the Bay Area and I’m totally shocked at how cold it is!!! I know you Southerners are probably hating me now when I say that, but it’s true. The other night we actually had a fire it was so chilly and dreary!

Moral of the story: whether it’s 110 degrees or 52 degrees outside, homemade oatmeal cookies are always a good idea.

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Hope y’all like them! Feel free to substitute almond or another type of nut butter for the peanut butter if you like. These are best eaten the day they are baked but will keep for up to three days when sealed in a Tupperware container {although I have no idea how cookies could last three days, personally}.

Happy weekend to you!

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Whole Wheat Peanut Butter Oatmeal Cookies

makes about 2 dozen cookies


1 1/4 cups whole wheat pastry flour

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1 cup old fashioned oats

1/2 tsp cinnamon

1/2 cup unsalted butter, room temperature

1 cup packed dark brown sugar

1/3 cup Greek yogurt (full fat or 2%)

1/2 cup all natural peanut butter

1 egg

1/2 cup dark chocolate chips {optional but recommended!}


Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking sheet. Set aside.

Stir together the flour, baking powder, baking soda, salt, cinnamon and oats in a medium bowl.

Beat the butter, brown sugar and peanut butter together until light and fluffy. Add the egg and vanilla and beat again. Add the yogurt and continue mixing until fully combined. Add the dry ingredients, along with the chocolate chips, and mix until just combined. Be careful not to over-mix here.

Spoon heaping tablespoons of dough onto prepared baking sheets. Place in the oven and bake for 12 minutes. Let cool on a wired rack.


30 minutes

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