Full of fiber, protein, and vitamins A and B-6, these peanut butter oatmeal raisin cookies are sweet, soft, and creamy! A surprise ingredient adds nutrition, chewy-ness, 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
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.
These peanut butter oatmeal raisin cookies get lots of nutrition, chewy-ness, 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 also recently discovered 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.
But if you prefer the taste of Greek yogurt, or can’t find Icelandic yogurt, any type will work in this recipe. You can also definitely use non-dairy to keep these peanut butter oatmeal raisin cookies vegan.
Whichever you choose, these peanut butter oatmeal raisin cookies are sure to be delicious! They make the perfect afternoon snack when you’re craving something sweet!
Kaylie | Healthy Hacks
Yields 11 cookies
Gluten Free; High Protein; Egg Free; Soy Free; Oil Free; Vegan-optional
30 minPrep Time
10 minCook Time
40 minTotal Time
- 1 cup natural peanut butter
- 1/2 cup Icelandic yogurt, vanilla (I used Siggi’s. You can also use Greek or non-dairy, if you prefer)
- 1/2 cup sweet potato puree*
- 1/4 cup granulated sweetener of choice
- 2 Tbsp honey (or maple syrup )
- 1/2 tsp vanilla extract
- 2 cups old fashioned rolled oats
- 2/3 cup powdered peanut butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup raisins
- Preheat the oven to 350 F. Line 2 cookie sheet trays with parchment paper or spray with cooking spray.
- In a large bowl, stir together the natural peanut butter, yogurt, sweet potato puree, sweetener, honey, and vanilla extract. Stir together until smooth.
- Add in the oats, powdered peanut butter, baking powder and soda, and salt. Stir everything together until well incorporated.
- Fold in the raisins.
- Scoop out 1/4 cup dough and place on the cookie sheet tray. Flatten out the dough until about ½ inch thick.
- Place the cookie dough about 1-2" apart. You should be able to fit 6 cookies on each tray. If you don't have enough trays to bake all the cookies at the same time, you can bake them in batches.
- Bake for 9-11 min. or until edges are just starting to turn golden brown.
- Allow the cookies to cool on the tray, 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.
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