Full of fiber, protein, and vitamins A and B-6, these peanut butter oatmeal raisin cookies are sweet, soft, creamy, and giant! A surprise ingredient adds nutrition, chewiness, and sweetness! If there was ever a cookie to eat as a meal, this is it!
If there was ever going to be a cookie that could be eaten as a meal, this would be it! This cookie is full of fiber, protein, vitamins A and B-6, and magnesium. It checks all the boxes:
Vitamins and Minerals
No miniscule cookies here!
You know those giant chocolate chip cookie cakes that they sell in the mall and the grocery stores? Do you ever look at them and think, “Oh good, I can stick to having only one cookie!” 😉
Well, these cookies might not be THAT big, but they certainly aren’t dainty.
The recipe makes 2 big cookies, so you can save one, give one to a friend, or go ahead and eat them both yourself!
These cookies get lots of nutrition, chewiness, and sweetness in part from a surprise ingredient – sweet potatoes! Because sweet potatoes are naturally, well, sweet, they make these cookies delicious without tons of added sweeteners. Also, along with the oats, they contribute to the perfectly soft and chewy texture.
I was also recently introduces to Siggi’s Icelandic style yogurt. It’s like a Greek yogurt in the fact that it’s high in protein and has a thick consistency, but it’s not nearly as sour, which I love.
However, if you prefer the taste of Greek yogurt, or can’t find Icelandic yogurt, any type will work in this recipe.
I have tried the vanilla and the plain, both of which work great in this recipe. The plain has zero added ingredients, so the sugar in it is all naturally occurring sugar.
Yields 2 giant cookies
Gluten Free; High Protein; Egg Free; Soy Free; Oil Free; Vegan-optional
30 minPrep Time
10 minCook Time
40 minTotal Time
- 1 Tbsp flaxseed meal
- 2 Tbsp water
- ¼ cup Icelandic yogurt (I used Siggi’s. You can also use Greek or non-dairy, if you prefer)
- 1 Tbsp granulated sweetener of choice
- 1 Tbsp honey (or agave)
- ¼ cup sweet potato puree*
- ¼ tsp vanilla extract
- 2/3 cups oats
- 1/3 cup powdered peanut butter (I used PB2)
- 2 Tbsp natural peanut butter OR powdered peanut butter
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 1/3 cup raisins
- Preheat the oven to 350 F. Line with parchment paper or grease a cookie sheet pan.
- In a small bowl, stir together the flaxseed meal and water to create the “flax egg” and set aside.
- In a medium bowl, stir together the yogurt, sweetener, and honey (or agave).
- Add the sweet potato puree* (and regular peanut butter, if using) and vanilla extract. Stir together until smooth.
- In a separate bowl, combine the oats, powdered peanut butter, baking powder and soda, and salt.
- Once the flax egg is firmed up and sticky, add to the yogurt/sweet potato mixture and stir together.
- Add the dry ingredients to the wet, and stir until completely incorporated.
- Fold in the raisins.
- Halve the dough. Roll each half into a ball, place on the cookie sheet and press out until about ½ inch thick.
- Bake for 9-10 min. or until edges are just starting to turn golden brown.
- Allow the cookies to cool, and then snack away!
- *To make sweet potato puree, cut ½ of a sweet potato into cubes. Place the cubes into a small sauce pan and fill it with water until the cubes are completely covered. Bring the water to a boil, then lower the heat to low-medium and let the sweet potato simmer for 12-14 min. or until a fork can easily pierce the potatoes. Drain the water from the sweet potatoes. Peel off the skin (it will come off easily), then puree the potato cubes in a food processor or blender until completely smooth.