Double chocolate peanut butter oatmeal cookies are a lightened up, delicious, healthier treat. Take a basic oatmeal cookie, but substitute a healthier low carb baking mix for the white flour. Add sugar free chocolate, some peanut butter, and low glycemic sugar substitutes. The sugar is missing from these cookies, but the flavor sure isn’t!
LIFE LESSON: Never ever expect the day to go exactly as you planned it to. My great idea to get healthy backfired on me last week, when I twisted my ankle on a treadmill. After my left foot was swollen to the size of a baby elephant, I shrieked with pain. Suspecting that I had been stabbed by a serial kills, the neighbors decided to call the cops.
Anyway, x-rays showed no broken bones. My left foot is sprained, and I have 2 bone spurs stabbing into the metatarsal nerves on the top of my foot. So, I’m never exercising again, because clearly I’m allergic to it.
Let’s eat these lightened up double chocolate cookies instead, okie dok?
The good Lord knew that I was going to need cookies, but not just any cookies. That’s why Jenny’s recipe was the first to arrive in my email inbox. When I saw it, I knew instantly that I wanted to make something similar, but with less calories and carbs.
Of course, leaving out chocolate and peanut butter from the recipe was not an option! Everyone knows that best healthy cookie recipes must include chocolate and peanut butter!
I spent 20 minutes standing on my feet while baking the cookies, and during that time, my foot swelled and doubled in size. Incidentally, these cookies are a savior when it comes to muffling curse words. Moral of the story…
Lightened up double chocolate cookies = most awesome pain medication ever.
Are you an oatmeal cookie lover like I am? If so, you’ll also want to check out my recipe for healthy cranberry oatmeal cookies.
I hope you like these lightened up double chocolate cookies!
2 types of chocolate and peanut butter make these cookies decadent. The low-carb flour, healthy oats, and sugar substitutes make them a little bit nicer to your waist line.
- 4 ounces (1/2 cup) unsalted butter, softened but still cold
- 1/2 cup sugar substitute (I use b][this one [/b])
- 1/3 cup brown sugar substitute (I use this one )
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup creamy peanut butter
- 4 ounces (1 cup) low carb baking mix
- 3/4 cup rolled oats (not quick cooking)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup sugar free chocolate chips ( I use this brand )
- 1/2 cup white chocolate chips (optional)
- Preheat oven to 350 degrees F. and line a large baking sheet with a silicone baking mat or parchment paper.
- Cream butter and sugars in a stand mixer on medium speed until well combined, about 2 minutes. Add egg and egg yolk, one at a time, mixing until egg is combined before adding the yolk. Add vanilla and peanut butter, mixing until combined, then slowly add flour, cocoa powder, salt, baking soda and baking powder. Beat until just combined then oats and chips.
- With a medium cookie scoop, place dough onto prepared baking sheet, about an inch apart from each other. Bake for 10-12 minutes until baked through. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Picky Palate
|Amount Per Serving||As Served|
|Calories 139kcal Calories from fat 78|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||20%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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