Peanut Butter Oatmeal Date Cookies

How can I convince you that eating cookies can be a good thing? I know, I’ll add peanut butter and oatmeal and use ground flaxseed in place of eggs. Still not convinced? What if I substitute white whole wheat flour instead of “all purpose” and toss in some dates? They are nature’s candy after all.

“But what about the sugar and butter?” you say. OK, you got me! These cookies are healthier than most, but they are still cookies. It’s perfectly fine to treat yourself once in a while, besides, who wants to be good ALL THE TIME!

Make yourself a hot cup of tea, grab a few of these delicious treats, and serve with some fresh fruit on the side to keep the “guilties” away. Yes, eating cookies can be a good thing!

Ingredients:

2 T ground flaxseed

6 T water

1/2 C organic all natural creamy peanut butter

1/2 C non-dairy butter (I prefer Earth Balance)

1-1/2 C light or dark brown sugar (firmly packed)

1/2 C natural granulated sugar (I used turbinado)

2 t pure vanilla extract

1-3/4 C white whole wheat flour

3/4 t baking soda

3/4 t baking powder

1/2 t salt

1/2 t ground cinnamon

1/2 t ground nutmeg

3 C rolled oats (quick cook, not instant)

1 C chopped pitted dates

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or if you don’t have parchment paper, simply lightly grease the cookie sheets using non-dairy butter or cooking spray. (I prefer using the parchment paper)

Whip together flaxseed and water using a blender or a hand mixer until achieving a thick creamy gelatinous texture. In a large mixing bowl, cream together the peanut butter, butter, both types of sugar, vanilla and the flaxseed mixture until well blended.

In a separate bowl sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add the dry ingredients to the butter/sugar mixture and stir until smooth. Stir in the oats and dates until well combined.

Using your hands, form the dough into balls about the size of a golf ball and then flatten to about a 1/2 inch thickness and place, evenly spaced, on a cookie sheet.

Bake for 20-25 minutes or until golden brown. Remove from oven and allow the cookies to cool a few minutes on the cookie sheet so they will hold together better when transferred to a cooling rack. Serve warm or at room temperature.

Makes 2-1/2 to 3 dozen cookies

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