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Peanut-butter Oat Cookies

Peanut- butter Oat Cookies

I was trying to make peanut butter cookies without added shortening, butter, or egg yolks, so I would have less cholesterol in this dessert. Whether you use creamy or crunchy standard peanut butter, I think you’ll never miss the added fats! (I have not tried this with ‘all natural’ peanut butter. It may be good that way too!)

Makes about 2 dozen.


  • 1/2 c creamy or chunky peanut butter
  • 2 egg whites
  • 1/2 tsp vanilla
  • 1/2 c brown sugar, packed
  • 1/2 c all purpose unbleached flour
  • 1 tsp baking powder
  • 1/2 c old fashioned oats


  1. Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, lightly beat the egg whites.
  3. Add peanut butter and vanilla. Blend well with a spoon.
  4. Add brown sugar and beat by hand until well-combined.
  5. Add flour and baking powder. Mix well.
  6. Fold in the oatmeal.
  7. Use clean hands to do the final mixing. Scoop off rounded tablespoons of the cookie dough and form into 1-inch balls. Place them 1 1/2 inch apart on the parchment lined sheet. You may need to work in 2 batches if you have baking half-sheets.
  8. Use the back of a fork to press the traditional lines in the cookies and flatten them a bit.
  9. Bake 8 minutes. Cool in pan.

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