Sarah’s Oatmeal Peanut Butter Cookies

I am craving peanut butter, chocolate, cookies… pretty much anything that is not necessarily good for me in large quantities at this point in my pregnancy.  30 weeks is coming up fast (our first goal to reach!), the bump has dropped, and sometimes it feels like I am carrying this child between my knees.  She kicks like crazy and I love every single one of those kicks (even when they hurt).  This weekend I decided to spend some time in the kitchen and work out the issue of my cravings in as healthy of a manner as possible.  Keep in mind that I have no formal training as a baker (though I did date a chef once in my 20’s) and most of the time my recipes are based on a simple working knowledge of chemistry.  Who knew those high school and college chemistry classes would come in handy for something as everyday as cooking?

My little helper was (of course) by my side to make certain the stirring and baking was done properly.  At about 140 nutrient filled calories per (very filling) cookie I would definitely consider these a healthy treat!


Sarah’s Oatmeal Peanut Butter Cookies

3/4 cup creamy peanut butter

1/4 cup packed light brown sugar

1/4 cup no added sugar applesauce

1/2 cup non-fat vanilla greek yogurt

1/2 tsp vanilla extract

1 large egg, beaten

1 cup quick oats

1/2 cup unbleached flour

1 tsp baking soda

1/3 cup semi sweet chocolate chips

1/3 cup golden raisins

  1. Pre-heat oven to 350
  2. Beat one large egg in a medium bowl.
  3. Add peanut butter, brown sugar, applesauce, greek yogurt, and vanilla extract to the bowl.  Stir until completely mixed.
  4. add oats, flour, and baking soda.  Stir until completely mixed
  5. Stir in chocolate chips and raisins
  6. Bake for 12-14 minutes until the bottom edges of the cookies are just turning light brown.


I use a cookie scoop (approximately 1 rounded tablespoon) to put my cookies onto the baking sheet because I find it easier… using that this recipe made about 20-24 cookies.



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