Pbj Healthy Oatmeal Cookies Food

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PB&J OATMEAL THUMBPRINT COOKIES



PB&J Oatmeal Thumbprint Cookies image

Wanting to improve on yet another childhood memory that's still vivid in my mind, I came up with these cookies. I've recreated many of my unhealthy childhood favorites in this book, only as healthy versions. What strikes me is how easy it is to make healthy desserts your kids will love without sacrificing taste. Instead of the hydrogenated fats and untold amounts of sugar that compromised the thumbprint cookies I ate as a kid every Sunday after church, I added naturally sweet honey, fiber-packed oats, and protein-rich peanut butter, then topped them off with fresh preserves for a tasty real fruit touch. My kids were excited when I put these fresh baked cookies in front of them, but the best part was watching Kenya react just as his mommy used to: by digging out the preserves first.

Provided by Catherine McCord

Categories     dessert

Time 1h20m

Yield about 60 cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats (not instant and not steel-cut)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup honey or agave nectar
1 large egg
1 teaspoon pure vanilla extract
1 cup smooth peanut butter
About 2/3 cup jam, jelly, or preserves of your choice

Steps:

  • Preheat the oven to 350° F.
  • In a large bowl, combine the flour, baking soda, salt, and oats.
  • In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
  • Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
  • Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
  • Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
  • Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

PB&J OATMEAL BREAKFAST COOKIES



PB&J Oatmeal Breakfast Cookies image

A mash-up of granola bars and peanut butter cookies -- what's not to love? These feel-good breakfast treats are packed with great ingredients like oats, peanuts, pepitas and dried strawberries.

Provided by Justin Chapple

Categories     dessert

Time 45m

Yield 20 cookies

Number Of Ingredients 12

2 cups old-fashioned oats
1/2 cup dry-roasted peanuts
1/2 cup dried strawberries, chopped (see Cook's Note)
1/2 cup dry-roasted pepitas
1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup smooth peanut butter
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
6 tablespoons strawberry preserves, preferably low sugar

Steps:

  • Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
  • Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
  • With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
  • Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
  • Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.

PB+J HEALTHY OATMEAL COOKIES



PB+J Healthy Oatmeal Cookies image

I found this recipe on skinnytaste.com, and adapted it a little for my own tastes. These are a great option for your sweet tooth if you're trying to cut out sugar or eat clean. No sugar, no white flour, no eggs, no salt - doesn't get easier than these!

Provided by Phyllis Gesch

Categories     Cookies

Time 20m

Number Of Ingredients 4

2 medium over-ripe bananas
2 Tbsp peanut butter
1 c quick cooking oats (using bob's red mill quick oats will make these gluten free)
2-3 tsp jelly, reduced sugar

Steps:

  • 1. Preheat your oven to 350. Spray a cookie sheet with nonstick cooking spray, or cover it with a piece of parchment paper. Put your peeled bananas into a bowl and mash them.
  • 2. Add the peanut butter to your mashed bananas.
  • 3. Add the oats to your banana peanut butter mixture.
  • 4. Mix until well blended. Drop by the teaspoon onto your lined cookie sheet, then press down the middle of each cookie with your thumb.
  • 5. Bake 15 minutes, then let them cool. Add a dollop of jelly to the middle of each cookie and enjoy!

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