Apple-Oat-Peanut Butter Cookies
Submitted by moonlady
Chewy cookies packed with oats, peanut butter, and finely chopped apples. Whole wheat flour adds nuttiness while egg substitute keeps them lower in fat. Perfect for lunchboxes.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minThese apple-oat-peanut butter cookies are everything you want in a wholesome treat: chewy, nutty, and packed with good stuff.
Reduced-fat peanut butter and whole wheat flour keep them on the healthier side, while oats and finely chopped apples add texture and natural sweetness.
They bake up with crispy edges and soft centers, perfect for after-school snacks or lunchbox surprises.
Chef Tips
- Chop the apple very finely so it distributes evenly and doesn’t create soggy pockets
- Shape into 1½-inch balls and flatten slightly with a fork before baking for that classic peanut butter cookie look
- Let cookies cool on the baking sheet for a minute before moving them to a rack so they firm up and don’t break
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a mixing bowl, combine the flours and baking soda; set aside.
In a larger bowl, beat the peanut butter and butter with an electric mixer on medium speed for about 30 seconds.
Add the sugars; beat until fluffy.
Add the egg product and vanilla extract; beat until mixed.
Beat or stir in the flour mixture.
Stir in the oats and chopped apple.
Shape the dough int 1½-inch balls; place 2 inches apart on ungreased cookie sheets.
Flatten the dough slightly with the tines of a fork.
Bake for 10 to 12 minutes, or until the edges of the cookies are firm.
Remove the cookies to cool on a wire rack.
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