Guiltless Peanut Butter Cookies

You can add the chocolate chips one at a time like this Sous Chef.

You can add the chocolate chips one at a time like this Sous Chef.

I love cookies. My kids love cookies. My husband loves cookies. My dog loves cookies. Who doesnʻt love cookies?

Cookies pose many difficulties to waist lines and diet plans. No matter how committed I am to some diet or healthy eating kick, I inevitably end up in my kitchen creaming butter and sugar, licking spoons, and subjecting myself to salmonella poisoning. I proceed to go to bed in a guilt spiral, regretting my life decisions and hoping tomorrow will be different. However these cookies have the best of both worlds- yummy cookie goodness, and so little sugar that you can almost call them healthy! (Almost. Let’s face it, it’s still a dessert.)

For the celiac and gluten-intolerant bellies, just use gluten free oats. For the natural sweetener lover, you can use maple syrup instead of sugar. For the super sugar-conscious, or if you just want plain peanut butter cookies, you can omit the chocolate chips with minimal disappointment.

This recipe rescues me from guilt spirals, and gives me a “good job mom!” feeling inside when serving these for dessert. Youʻll love indulging in these treats when you are cutting back sugar. Yet they are so good, you donʻt even feel like youʻre missing out when you just want to eat a delicious cookie!


Granny Grammar’s Guiltless Peanut Butter Cookies

1 cup peanut butter
½ cup brown sugar (you can substitute ½ cup maple syrup if youʻre that kind of hero)
2 eggs
1 teaspoon vanilla
2 cups oats (quick or old fashioned; gluten-free if needed)
1/2 teaspoon baking soda
½ cup chocolate chips (optional)

Preheat oven to 350 degrees. Blend peanut butter, sugar, eggs, and vanilla. Stir in baking soda, oats, and optional chocolate chips. Scoop 1 inch balls onto cookie sheet. If you aren’t using chocolate chips, press them flat with your palm or a fork. Bake for 8-10 minutes, or until golden brown.

Yield 2 Dozen