Total Time
40mins
Prep 20 mins
Cook 20 mins

Credit for this recipe goes to "Jane" from the SimpleLiving discussion forums. I'm all for healthy cookie recipes, so I thought I would post it here. With wheat germ, whole wheat flour, oats, raisins and peanut butter, these are "stick to your ribs"-type cookies! I have posted the recipe as she directed, making large cookies, but feel free to make smaller ones... just be aware that you may need to adjust the cooking time! No one wants *burnt* healthy cookies!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Beat together butter, peanut butter, brown sugar, and vanilla with a mixer until creamy.
  3. Beat in eggs and water or buttermilk.
  4. Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda.
  5. Combine with peanut butter mixture.
  6. Fold in dates or raisins.
  7. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets.
  8. Flatten slightly.
  9. Bake at for 18- 20 minutes.
  10. Cool on cookie sheet for 2 minutes, then transfer to cooling racks.
  11. Store in an aritight container.

Reviews

(2)
Most Helpful

Thanks so much for this recipe. I was looking for a peanut butter-oatmeal raisin cookie. Finding this was such a treat... all I was asking for and HEALTHY too! I substituted ground flax seed which is something hard to fit into the diet. The other flavors made the flax seed unrecognizeable. Yay! I made regular sized cookies (55 in the batch) and cooked them for 10 minutes at the suggestion of the last review. I think they turned out great but want to try them on hubby before giving a rating. Tip: I was unhappy with the appearance of the first few trays so I started rolling them and pressing them with a fork as one does with regular peanut butter cookies. I dipped the fork in sugar between cookies. This greatly improved their appearance.

Chef Tweaker May 04, 2009

Wonderful cookies! My 4 year old who shuns healthy foods, and usually only eats cookies with chocolate, loved these! Chewy and delicious and chock full of good things. Strongly advise using buttermilk, I think it really contributed to the cookies' tenderness and great texture. I used honey crunch wheat germ and made regular-sized cookies. Baked about 10 minutes on parchment-lined cookie sheets. Wow, Roosie, thanks for another awesome recipe!

LonghornMama May 24, 2005

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