If you are craving something sweet, you will need to try these healthy peanut butter cookies. They use oats instead of flour and are so delicious to eat. They also are only 4 SmartPoints per serving on Weight Watchers Freestyle, which makes for an awesome treat.
I am over halfway through my pregnancy (23 weeks) and the sweet cravings have finally hit. I haven’t really had any noticeable cravings yet, but man…that all changed recently. I have wanted all the sweet things lately, so why not make a healthier option for myself since I am craving them so much?
The first round of these cookies were terrible. They were dry and didn’t taste anything like a peanut butter cookie should. I hated wasting the first round of cookies, but I learned so much while I tried to come up with a healthier version of the peanut butter cookie.
This version of the healthy peanut butter cookies are amazing. Like I said before, I learned a lot from my first fail. These cookies are moist, flavorful and oh so peanut-y. I can’t get enough of them right now. I have already had 4 cookies and I’ll probably have 4 more by the end of the day. Oops!
The sweet tooth cravings are real, people. And they are something I really am struggling with. At least I know that these cookies are healthier than the traditional peanut butter cookie.
To make these healthy peanut butter cookies:
Preheat the oven to 350 degrees.
In a large bowl, mix together all the ingredients into a “dough”. Spoon out onto a cookie sheet that has been lined with parchment paper. Bake 10-12 minutes or until golden brown.
Note: the “dough” will look fairly wet, but the cookies cook up nicely and get golden brown.
Healthy Peanut Butter Cookies
- 2 large eggs
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup peanut butter
- 3/4 cup old fashioned oats
- 2 Tablespoons honey
- 1 teaspoon water
- Preheat the oven to 350 degrees.
- In a large bowl, mix together all the ingredients into a "dough". Spoon out onto a cookie sheet that has been lined with parchment paper. Bake 10-12 minutes or until golden brown.