Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

A healthier version of an old favorite even with the chocolate chips!

Servings per recipe: 40

Yield: 40 - 2" cookies; (1) cookie per serving

3 cups rolled oats

1/4 cup oat bran

1/4 cup flaxseed meal

1/4 cup Sucanat

1 Tbsp cinnamon

1/2 cup peanut butter, smooth, no salt added (Krema or Crazy Richard's brand)

1 cup applesauce, no added sugar

2 tsp clear vanilla

2 Tbsp honey

1/4 tsp butter extract

1/4 cup water

4 egg whites, beaten until stiff

Ghiardelli 60% Cacao Chocolate Chips (optional)

Preheat oven: 350°F

In large mixing bowl, combine all dry ingredients. Stir in applesauce and peanut butter. Set aside.

In large measuring cup, combine remaining wet ingredients EXCEPT egg whites. Add this mixture to dry ingredients and combine thoroughly. Set aside.

Beat egg whites until stiff peaks form. Fold into oat mixture and stir gently until all bubbles disappear.

Set aside for 30 minutes.

Line cookie sheets with No stick Reynolds wrap or baking silpat.

Divide dough into 40 cookies. Press to 1/2 inch thick mounds.

Bake for 8 minutes. Remove from oven and cool on wire rack.

OPTION: Add 1 or 2 chocolate chips to each cookie before baking. (Nutrition information provided does not include these!)

Nutrition Facts

Nutrition (per serving): 57 calories, 20 calories from fat, 2.3g total fat, 0mg cholesterol, 5.6mg sodium, 7mg potassium, 7.9g carbohydrates, 1.3g fiber, 2.8g sugar, 2.3g protein.