Fresh Baked Friday: Oatmeal Peanut Butter Cookie Thins

Sometimes you just need a peanut butter cookie. 

Unfortunately, traditional peanut butter cookies don't fit into a healthy eating plan. Some recipes call for a lot of butter, while others just use straight up shortening. Talk about calories! Not to mention those with special dietary needs like dairy-free and gluten-free can't enjoy them. 

When I found this recipe for peanut butter oatmeal cookies claiming to be healthy I was a little skeptical. Peanut butter cookies have to be the classic example of an unhealthy sweet treat. However, this recipe actually is a healthier version of peanut butter cookies. There's no flour so gluten intolerant folks can enjoy them and there's no butter, so they're fair game for anyone with a dairy-free diet. Still, the recipe calls for quite a bit of sugar, but a cookie is supposed to be sweet, right?

I lowered the amount of sugar from the original recipe and the cookies came out perfect. I have a hard time calling these cookies though, because they come out so thin. I'm not sure if "cookie thins" are a thing, but maybe they'll become the next big trend in baking. A girl can dream, right?

The best part about these cookie thins is that they keep their soft texture even days after baking. They're chewy, rich and peanut butter-y. Try them out this weekend. I recommend a glass of milk (or almond milk) for dunking.

Oatmeal Peanut Butter Cookie Thins

1/2 cup white sugar
3/4 cup brown sugar
1 cup peanut butter (smooth or chunky, your choice)
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon baking soda
1 cup oatmeal

  1. Combine salt, baking soda and oatmeal in a medium bowl. Set aside.
  2. Cream together white sugar, brown sugar and peanut butter in a large bowl. 
  3. Add eggs, one at a time. Mixing well after each addition. Stir in vanilla.
  4. Gradually stir in oatmeal mixture until combined.
  5. Refrigerate for 1 hour or until dough is firm.
  6. Preheat oven to 350 degrees. Drop dough in rounded balls onto ungreased cookie sheet. Make sure there is plenty of space between each cookie as they will spread out a lot when baking.
  7. Bake for 8 to 10 minutes. Remove from oven and let cool on pan for a few minutes before placing on wire rack. If you move them too soon, they will be very soft and will fall apart.

What is your favorite dessert recipe?

Kylie K.