Peanut Butter Oatmeal Cookies – Drizzle Me Skinny! Recipe enthusiasts

I have nicknamed these new cookies, peanut butter oatmeal “muffin top” cookies because they reminded me of the top part of a freshly baked muffin. That’s the best part of the muffin, so these cookies do not disappoint! I love this recipe because it’s just a few simple ingredients and it makes 24 large, soft cookies. 

Peanut butter oatmeal cookies are nutty with a fantastic texture from the oatmeal. And they only have three grams of sugar in each cookie! Most cookies have over eleven grams of sugar, so you could have three of these and not even hit that. These cookies are perfect for kids because it’s fun for them to have a sweet treat, but you don’t have to feel guilty about feeding them high-sugar products. Peanut Butter oatmeal cookies are actually good for you and the fam! You can keep these stocked for those homework afternoons when you all need a fueling snack. 

Three reasons why you need to make this recipe!

Peanut Butter Oatmeal Cookies give you healthy fats and carbs. 

The peanut butter is a fat source, and fat is essential for brain and hormone health. Oatmeal will give you energizing carbs without a sugar crash. So yes, cookies can be healthy! 

These are a great alternative to the classics. 

Normally people would go for peanut butter cookies or oatmeal raisin cookies. Why not a mix of both?! 

They’re only three Weight Watchers points per cookie. 

You can fit in a few a day with cookies this low in Weight Watchers points, It’s a great way to work in a sweet treat without derailing your diet. 

Ingredients you need to make Peanut Butter Oatmeal Cookies: 

• ⅓ cup unsweetened apple sauce
• ⅓ cup packed brown sugar
• ½ cup reduced fat peanut butter (I use Kraft light PB)
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup all purpose flour
• 1 teaspoon baking soda
• 1 ⅓ cup quick oats (I used Robin Hood large flake quick oats)

How to make Peanut Butter Oatmeal Cookies (step by step): 

1. Preheat the oven to 350F and line a baking sheet with some parchment paper.
2. In a large bowl, mix together the apple sauce and brown sugar. Stir in the peanut butter until it’s well blended. Then add in the eggs and vanilla and mix well.
3. Stir in the all purpose flour, baking soda, and quick oats.
4. Drop the dough by heaping tablespoons onto the cookie sheet. Lightly flatten the batter with the back of a spoon.
5. Bake them in the oven for 10 minutes and then let cool for a few minutes.
6. Makes 24 cookies. Enjoy! 

Makes 24 cookies. Nutrition info for 1 cookie: Calories 76,  Fat 3 g, Saturated fat .52 g,  Carbs 10 g,  Fiber .71 g, Sugars 3.71 g, Sodium 93 mg, Protein 3 g. 

WW Points 

• Unsweetened apple sauce 0 points 
• Brown sugar 21 points
• Reduced Fat Peanut butter 24 points
• Eggs 0 points
• Vanilla extract 0 points
• All purpose flour 6 points
• Baking soda 0 points
• Quick cooking oats 9 points

3 points per cookie based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2 using WW recipe builder 

Smart Points- blue & green- 2 using WW recipe builder

Smart Points- purple- 2 for 1 cookie, or 2 cookies for 3SP using WW recipe builder

Points Plus- 2 using PP calculator

Different ways to change up this recipe: 

• The applesauce can be substituted for pumpkin puree or a mashed banana. Whatever you have on hand! 
• You can use rolled oats, but the texture will be more chunky. I find quick oats give the best texture. 
• You can add Lily’s No Sugar Added Chocolate Chips for some extra flavor if you prefer. The butterscotch or salted caramel flavor would go great in these peanut butter oatmeal cookies. 
• These cookies are perfect for making cookie sandwiches. Whip together some fat free cream cheese and Swerve icing sugar for a filling, then sandwich it between two cookies. 

Tips and Tricks for Making Peanut Butter Oatmeal Cookies: 

• Peanut butter oatmeal cookies are best stored in the fridge after day one and they will last up to 7 days. Alternatively, the cookies can be frozen.
• You can substitute the peanut butter for powdered PB (in wet form) to lower the points. I personally did not try it as I’ve always preferred real PB but it should work out fine. 
• If peanut butter isn’t your thing, give almond butter, cashew butter, or even sunflower seed butter a try. 

Similar recipes you’ll enjoy: