- PREP-TIME: 15 MINUTES / READY IN: 30 MINUTES
- MAKES 10 COOKIES
- PRINT/SAVE RECIPEPLEASE ENTER YOUR EMAIL TO CONTINUE.CANCELCONTINUE
Perfect for keeping your energy levels high during a long hike or satisfying your sweet tooth after dinner, these oversized cookies are delightfully chewy and incredibly versatile. The wholesome combination of peanut butter, oats, raisins, and cinnamon tastes like a decadent treat but these crave-worthy cookies are totally free from refined sugar and oil. Don’t be afraid to get creative and add in other ingredients like chopped nuts, freeze-dried blueberries, or vegan dark chocolate chips to totally customize the recipe. Pro tip: Keep a batch in the freezer so you always have a tasty treat on hand!
Recipe from Forks Over Knives
For more healthy cookie recipes, check out these tasty ideas:
- Peanut Butter–Quinoa Flake Cookies
- Almond-Oat Cookie Bars with Pumpkin Frosting
- Stone Fruit & Quinoa Breakfast Cookies
- Lunchbox Chocolate Chip Cookies
By Nancy Macklin, RDN, Sep 21, 2022
- ½ cup mashed banana (1 large)
- ½ cup grated apple
- ¼ cup chunky no-salt-added peanut butter
- ¼ cup pure maple syrup
- 2 tablespoons unsweetened, unflavored plant-based milk
- 1 teaspoon pure vanilla extract
- 1 cup rolled oats
- ½ cup whole wheat flour
- 2 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup raisins
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl combine the first six ingredients (through vanilla). In a small bowl stir together the next five ingredients (through salt). Add oat mixture to apple mixture; stir until combined. Stir in raisins.
- Drop dough by ¼-cup portions 3 inches apart onto prepared cookie sheets. Dip a spatula in water and use it to flatten and spread the mounds to 2¾-inch rounds (about ½ inch thick).
- Bake 12 to 14 minutes or until cookies are browned. Cool on a wire rack. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.