Historically I’ve been known to be a total cookie monster by my friends and family! If I’m being honest that hasn’t really changed…although my choice in cookies has most definitely been upgraded! When I was younger I was 100% hooked on cookies that were loaded with sugar, wheat, butter and eggs. I really struggled with my sugar cravings and was a compulsive cookie eater…definitely being unable to stop after eating one or two cookies and instead often polishing off half the batch as soon as they came out of the oven.
As I realized the extent to which the ingredients in those cookies were causing me inflammation and food cravings I realized this had to change! Through an elimination diet several years ago I identified my food sensitivities and realized that dairy and wheat were leading to my acne, anxiety, bloating and fatigue.
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Historically I’ve been known to be a total cookie monster by my friends and family! If I’m being honest that hasn’t really changed…although my choice in cookies has most definitely been upgraded! When I was younger I was 100% hooked on cookies that were loaded with sugar, wheat, butter and eggs. I really struggled with my sugar cravings and was a compulsive cookie eater…definitely being unable to stop after eating one or two cookies and instead often polishing off half the batch as soon as they came out of the oven.
As I realized the extent to which the ingredients in those cookies were causing me inflammation and food cravings I realized this had to change! Through completing an elimination diet several years ago I identified my food sensitivities and realized that dairy and wheat were leading to my acne, anxiety, bloating and fatigue. I felt so much better upon taking these ingredients out of my diet but still wanted to enjoy a cookie here and there! I knew that to maintain my newfound health and energy I needed to come up with a healthier (yet still insanely delicious) cookie recipe that didn’t contain all of these inflammatory ingredients.
These Peanut Butter Oatmeal Cookies are one of those insanely delicious recipe creations that I think you’ll love as well! These cookies are vegan (meaning they’re dairy and egg-free) as well as gluten-free as long as you purchase oats and oat flour that are certified gluten-free. Believe me when I say that although these cookies fit into a clean-eating diet, “healthy” isn’t at all what comes to mind when enjoying one of these sweet treats! They’re loaded with peanut butter and chocolate, creating a chewy cookie that can’t be beat! I love dipping mine in a glass of coconut or almond milk. So delicious!
Eggs are a common food sensitivity and therefore I use flax “eggs” instead to keep the cookies together. To make a “flax seed egg”, simply add 1 tablespoon of ground flax seeds to 3 tablespoons of warm water for each egg that needs to be replaced. In this recipe I use 2 flax “eggs”, which equates to 2 tablespoons of ground flax seeds and 6 tablespoons of water. You should combine the ground flax seed and water in a small bowl 10-minutes prior to adding it to the cookie batter. This allows it to thicken into an egg-like consistency that will serve as a binder to keep the cookies together.
If you’re avoiding peanuts or want to switch this recipe up for fun you can instead use almond or pecan butter as other deliciously nutty options. The chocolate chips can be swapped out for additional raisins or vice versa if you prefer chocolate chip or raisin cookies alone instead of the combo.
I hope you enjoy these tasty yet healthy peanut butter oatmeal cookies! Please rate this recipe by clicking on the stars in the recipe card and leave your comments in the comment section below!
Enjoy!
Did you know that food sensitivities cause symptoms like fatigue, bloating or IBS, weight-gain and skin concerns?
Discover which foods are the cause of your symptoms with my FREE GUIDE - “A Naturopathic Guide To Identifying Your Food Sensitivities”!
Servings: 20 Cookies
- 1 cup natural peanut butter
- ¼ cup dark brown cane sugar
- ¼ cup maple syrup
- 1 tsp molasses
- 1 tsp vanilla
- 2 regular eggs or 2 flax “eggs” (2 tbsp ground flax seeds with 6 tbsp warm water)
- 1-cup rolled-oats (certified gluten-free)
- 1-cup oat flour (certified gluten-free)
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp sea salt
- ⅓ cup organic raisins
- ⅔ cup dark chocolate chips (dairy-free)
- ¼ cup coconut flakes
- Preheat oven to 350°F.
- Combine all wet ingredients in a large bowl or food processor and mix until thoroughly combined.
- Add the dry ingredients and process or mix until well combined.
- Form the cookie dough into small round balls between your hands and flatten with a fork onto an ungreased cookie sheet.
- Bake at 350°F for 12 minutes or until cookies are baked through but still soft.
- Store cookies in an airtight glass container or cookie jar until they’ve all been devoured!
- Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Vegan
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